Matt Moran's fish taco

Matt Moran

Serving size: Serves 6
Cuisine type: Modern Australian
Special options: Kid friendly
Course: Lunch, Main
Favourite flavours: Seafood

Matt Moran's fish taco

INGREDIENTS

500 g flathead fillets, cut into strips
½ iceberg lettuce, finely sliced
1 pack tortilla
Extra flour for dusting

Batter
120 g plain flour
50 g cornflour
½ tablespoon baking powder
½ bottle beer
salt to taste

Salsa
3 tomatoes, seeded and diced
½ Spanish onion, diced
½ bunch coriander, chopped
1 lime, juice only
1 lime, cut into 6 wedges
2 tablespoons olive oil

METHOD

To prepare the batter, in a large bowl whisk all the ingredients together to combine the batter. This can be used straight away or will last up to 2 hours.

To prepare the salsa, in a bowl mix together the tomatoes, Spanish onions, coriander, lime juice, olive oil. Season to taste and set to one side.

To cook the fish, dust with a little flour and dip into the batter. Deep-fry at 180° until golden brown, this should take approximately 2-3 minutes

To prepare the tacos place a little lettuce in each tortilla, add some fish, finish with some salsa and serve with a wedge of lime.