Crispy Fish Taco with Black Mamba Jalapeno Sauce
Taco Tuesday can be any day of the week with Black Mamba chilli sauces. This is a real crowd-pleaser, and if you want to make it even easier – simply buy the crumbed frozen fish from our seafood department and bake/fry it up.
The Black Mamba Jalapeno Sauce is a fusion of subtle heat and intense flavour in this sneaky Chilli Venom, made with organic green jalapeno chillies, will have you craving the next bite. Try it with grilled chicken and roasted veggies, mixed with olive oil and lemon for a zingy salad dressing, or with natural yoghurt for a scrumptious dip.
1 cup all-purpose flour (125 g)
1 tablespoon salt
½ teaspoon baking powder
1 cup lager beer (240 mL)
vegetable oil, for frying
455 g hake cut into 2-cm thick strips
In a large bowl, combine the flour, salt, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
Heat the vegetable oil in a large pot until it reaches 180°C.
Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels
Serve crispy fish on warm tortilla, top with fresh red cabbage, coriander and a drizzle of BLACK MAMBA JALAPEÑO CHILLI SAUCE, dollop of sour cream and garnish with lime wedge.