Fish Taco

with chipotle mayonnaise & pineapple chutney

Fish Taco

with chipotle mayonnaise & pineapple chutney
Method
Serves 4
Pineapple Chutney

In a pot, add onion and sweat until translucent for

5 minutes. Add remaining ingredients and simmer until reduced and thick, like jammy consistency (about 3-4 hours).

Chipotle Mayonnaise

Blend chopped chipotles into the mayonnaise. Set aside until ready to use.

Flour Tortillas

Mix all ingredients together and work until smooth and elastic (3 minutes by machine or 5 minutes by hand). Divide into 20g portions and roll into balls.

Rest for 10 minutes then flatten and roll out into flat tortillas with a rolling pin. Fry in a pan for 30 seconds on each side or until puffed and cooked.

Beer Batter

In a bowl, mix liquids, salt and bicarbonate soda together. Add flour and mix by hand to form a lumpy butter. Do not overmix or batter will be tough. Set aside until ready to use.

Flathead Sprinkle the flathead with salt, and then dust in flour.Dip into batter and deep-fry until golden brown. Remove and drain on

Dip into batter and deep-fry until golden brown. Remove and drain on absorbent paper.

Combine carrot, cabbage, radishes and mango together in a bowl to create slaw.

To Serve

Re-heat flour tortilla on a hot chargrill for best results. Place on serving plate and top with slaw mix, then the fish, a spoonful of chipotle mayonnaise, and the pineapple chutney. Serve with lime wedge and coriander.

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