Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
35
High
Nutrition per serving
Calories1164.1 kcal (58%)
Total Fat77 g (110%)
Carbs78.2 g (30%)
Sugars7.7 g (9%)
Protein37 g (74%)
Sodium909.4 mg (45%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
125gplain flour
1 teaspooncayenne pepper
1egg
medium, free-range
250mllight beer
250mlsunflower oil
500gskinless cod fillets
cut into 16 slices
8flour tortillas
small
125mlsoured cream
1 tablespoonjalapeno chillies
sliced
75gwhite cabbage
shredded
30gcoriander
freshly chopped
sea salt
freshly ground black pepper
200gfresh peas
or frozen, thawed, if using frozen
1avocado
peeled and stoned
2 tablespoonsmint
freshly chopped
½ teaspoonchilli flakes
1 tablespooncreme fraiche
1lime
zest and juice of, plus wedges to serve
Instructions
Step 1
Start by making the batter for the fish. Put the flour, cayenne pepper, a pinch of salt, the egg and beer in a large mixing bowl. Whisk together until you reach a smooth consistency and then set aside at room temperature.
Step 2
Preheat the sunflower oil to 180?C (350?F) in a large pan. Dip the fish slices into the batter and allow the excess batter to drip off before adding to the oil. Fry the fish, flipping to ensure it is evenly browned, for about 4 minutes, then transfer to a kitchen-paper-lined plate and season with salt. Keep warm in a low oven while you prepare the rest of the dish.
Step 3
Meanwhile, to make the pea guacamole, place all the ingredients in a food processor, season with salt and pepper and blend for a minute or until smooth. Transfer to a small serving dish.
Step 4
Warm the tortillas in a dry frying pan. Serve the fried fish in the tortillas with the soured cream, jalape?os, cabbage, pea guacamole, fresh coriander and lime wedges.
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