Clover Butro Fried fish taco’s
Tumi’s Clover Butro Fried fish taco’s
1 hake fillet, skinless boneless
Juice of 2 limes
Butro Oil for frying
1 c flour
1 cup milk
1 tsp paprika
1 tsp garlic powder
½ tsp cayenne pepper
Mini tortilla wraps
½ c cubed pineapple, dressed with olive oil, chopped coriander, salt and pepper
fresh avo for serving
For the sweet pickled carrot
Grate 1 medium carrot. In a a small saucepan, add equal parts water, sugar and vinegar of your choice. Bring to a boil until sugar is dissolved and allow the liquid to cool before adding the carrot. Leave to pickle for at least 30 minutes.
For the fish batter, mix together the flour, eggs, milk and spices and mix to form a batter. Season with salt and pepper. Cut the fish into 1cm cubes and place into the batter. Deep fry until golden brown.
Place the shredded cabbage, pickled carrots and pineapple in the taco shell. Add the fried fish, coconut cream and avo. Squeeze over lime juice and garnish with fresh coriander and micro herbs.