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Ingredients

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Beer Batter:

The Fish:

  • Hake fillets 900 g
  • Sunflower oil 190 ml

Chipotle Mayonnaise:

  • Hellmann's Tangy Mayonnaise 2.5kg 75 ml
  • Chipotle Sauce 50 ml

Finish the Dish:


Fish tacos with a Mexican flare served on soft taco shells and topped with fresh coriander and lime for the perfect lunch or starter.

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Preparation

  1. Beer Batter:

    • In a large bowl, add all the ingredients together until well combined except the beer.
    • Place the bowl on a kitchen towel to keep it steady.
    • Slowly pour the beer into the bowl while whisking continuously. This will help create a smooth batter without any clumps.
  2. The Fish:

    • Dip the fish in the beer batter.
    • Heat the oil in a sauté pan set over a medium heat. Fry the fish slices until the batter is golden brown on all sides. Drain on paper towels.
  3. Chipotle Mayonnaise:

    • Mix the Hellmann’s Tangy Mayonnaise with the chipotle sauce.
  4. Finish the Dish:

    • Have the soft taco shells warm and ready to assemble. Place one of the fish fillets in each taco shell, add a spoonful of the chipotle mayonnaise and one spoonful of cabbage.
    • Serve the tacos immediately with the salsa mexicana, the lime wedges and the fresh coriander.
  5. Chef's Tip

    • If you prefer a green salsa you can use salsa verde.
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