WHITE CORN FISH TACO

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PREP TIME: 15 minutes
COOK TIME: 15 minutes
SERVES: 4

INGREDIENTS

800g of firm white flesh fish cut into strips 

1 Cucumber cut into strips 

1 Avocado cut into slices  

1baby cos lettuce 

10 Old El Paso White Corn Tortillas 

1 cup of sour cream 

½ cup of plain flour 

1 cup of ice water 

Oil for frying 

Salt and pepper for seasoning 

METHOD

Step 1

Combine the flour, salt, pepper and ice water to make batter that it the desired thickness. Coat the fish with some excess flour to make sure the batter sticks. The cover the fish in batter and cook in the oil which should be around 160 to 180 degrees Celsius. Once cooked rest the fish on absorbent paper an season.

Step 2
Heat the Old El Paso White Corn Tortillas to the packet instructions 

Step 3
Arrange the taco by laying down a smear of sour cream then layer on top of that the avocado, cucumber and cos before adding the battered fish.

Tip 

Keep the tortillas folded in a clean tea-towel to keep them warm and pliable

Step 5
Coat oysters in batter before placing into a pot of hot oil for approx 2-3 minutes until cooked.

Step 6
Once cooked, serve up with lemon wedges and a pinch of salt.