Fish taco

Serves four

 

400 g pikeperch fillet

250 ml plain flour

2 tbsp. cornstarch

½ tsp. baking powder

½ tsp. bicarbonate of soda

1 tsp. salt

2 tbsp. melted butter

300 ml beer, lager

1 tbsp. chopped fresh dill

1 tbsp. chopped fresh parsley

500 ml oil, for frying

200 g mix green salad

 

Combine all dry ingredients in a bowl. Add melted butter and stir. Add beer and stir until you reach a texture similar to wet paint. Add the herbs.

Cut the pikeperch into small pieces and gently season with salt. Dip the fish in the batter and fry golden in oil 160 degrees Celsius.

Serve in soft taco shells with salad, crème fraiche sauce and pickled onions.

 

1 silver onion

1 red onion

4 tbsp. water

4 tbsp. sugar

4 tbsp. apple cider vinegar

 

Peel and slice the onions very thin. Combine water, sugar and vinegar in a bowl and stir until the sugar has dissolved. Add the onions and leave for 30 minutes.

 

Crème fraiche sauce

 

400 ml crème fraiche

50 ml fresh grated horseradish

1 green chilli, chopped

1 tsp. grated fresh ginger

1 tbsp. chopped fresh parsley

1 tbsp. chopped fresh dill

1 tsp. salt

1 tsp. sugar

 

Combine all ingredients in a bowl.