Fresh, fast, and wickedly flavoursome, this jalapeno recipe adds colour and kick to your catch of the day.
Serves 4
Preparation time: 20 minutes
Cooking time: 12 minutes
Ingredients:
Pickled Red Onion:
- 1 small red onion, finely sliced
- 1 Wicked Hots Jalapeño, finely chopped
- Juice of 1 lime
- ½ teaspoon sugar
- Pinch dried oregano
Pico de Gallo:
- 2 small tomatoes, diced
- ½ small onion, finely diced
- ¼ cup fresh coriander, chopped
- 2 tablespoons lime juice
- 1 garlic clove, crushed
- 1 Wicked Hots Jalapeño, finely diced
Fish:
- ½ cup flour
- ½ cup corn flour
- 1 teaspoon garlic salt or ½ teaspoon salt
- 1 teaspoon Dijon mustard
- Pinch oregano
- Approximately ¾ cup beer
- Oil for deep frying
- 300g small fish fillets such as snapper, gurnard or terakihi, cut into 3 cm pieces
- 12 small tortillas
To serve:
- Mayonnaise, shredded lettuce and lime wedges
Method:
- To prepare the Pickled Red Onions, place the red onion, jalapeño, lime juice, sugar, oregano and a pinch of salt into a small bowl. Mix well and set aside.
- To make the Pico de Gallo, combine the tomatoes, onion, coriander, lime juice, garlic and jalapeno. Season to taste with salt and pepper then set aside.
- To make the batter, combine the flour, corn flour, garlic salt or salt, Dijon mustard and oregano in a large bowl. Whisk in the beer, little by little, until the mixture reaches the consistency of thick cream.
- Heat the oil in a deep fryer or deep, heavy based saucepan no more than two thirds full, until the oil reaches 190ºC.
- Dip each piece of fish lightly in flour then into the batter. Fry the fish in batches for 4 minutes, until crisp and golden. Drain on paper towels.
- Warm the tortillas. Spread the base with some mayonnaise, lettuce, 2 pieces of fish, Pickled Red Onion and Pico de Gallo. Serve with lime wedges.