Name: Beer-battered fish tortillas
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 1 1/2 cup self-raising flour, plus 1/2 cup extra; 1 teaspoon cumin seeds; 330 millilitre can beer; 1 egg, beaten; vegetable oil, for deep-frying; 500 gram flathead or john dory, cut into fingers; 8 tortillas; 1/2 iceberg lettuce, shredded; Salsa; 2 vine-ripened tomatoes, roughly chopped; 1 avocado, seeded, peeled, chopped; 1 long red chilli, deseeded, finely sliced; 1 green onion, finely sliced; 1/4 cup coriander leaves; Dressing; 1 lime, grated zest, juice; 2 tablespoon sour cream

Beer-battered fish tortillas

Serves 4

Prep

20M

Cook

12M

Total

32M

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Ingredients

1 1/2 cup self-raising flour, plus 1/2 cup extra

1 teaspoon cumin seeds

330 millilitre can beer

1 egg, beaten

vegetable oil, for deep-frying

500 gram flathead or john dory, cut into fingers

8 tortillas

1/2 iceberg lettuce, shredded

Salsa

2 vine-ripened tomatoes, roughly chopped

1 avocado, seeded, peeled, chopped

1 long red chilli, deseeded, finely sliced

1 green onion, finely sliced

1/4 cup coriander leaves

Dressing

1 lime, grated zest, juice

2 tablespoon sour cream

Method

1.Sift flour into a bowl. Add seeds and make a well in centre. Gradually whisk in beer and egg to make a smooth batter. Season to taste; set aside 30 minutes.

2.To make salsa, in a bowl, combine all ingredients; season to taste.

3.To make dressing, in a small jug, whisk all ingredients together. Toss 1/3 dressing through salsa.

4.Heat oil in a large saucepan on high, until a small piece of bread sizzles as soon as it is added.

5.Dust fish in extra flour. Working in 3 batches, dip fish into batter, allowing excess to drain off. Deep-fry fish, 3-4 minutes each batch, until golden and crisp. Drain on paper towel.

6.Place 2 tortillas into each serving bowl. Fill with lettuce and salsa, then fish. Drizzle with remaining dressing to serve.