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Clover Fried Fish Wrap with Coleslaw

Clover Fried Fish Wrap with Coleslaw

Clover Fried Fish Wrap with Coleslaw
Recipe by Daleen van der Merwe

Serves: 4
Preparation: 30 minutes
4 hake fillets
150 ml cake flour
¼ cup corn flour
½ t baking powder
1 cup soda water
½ t salt
seasoning of choice (pepper, paprika, dried herbs or chilli)
oil for deep frying.
2 cups shredded green cabbage
¼ cup shredded purple cabbage
1 carrot, cut in strips
½ red onion, thinly sliced
2 green onion, thinly sliced
½ jalapeño, seeded and finely chopped
½ cup Clover Bliss Double Cream Plain Yoghurt
2 tbsp lemon juice or vinegar
1 t sugar or honey
½ t ground cumin
salt and pepper to taste
4 large tortillas / wraps
Mix together ½ cup of the flour, ⅛ cup of the corn flour, the baking powder and salt in a bowl. Stir in enough soda water to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.

Season the batter to taste if desired with a seasoning of your choice. Set aside. In another bowl, mix together the remaining 25 ml flour and ⅛ cup corn flour. Heat enough oil for deep frying in a deep pan to 180 °C.
Pat the fish dry.

Dredge the fish in the dry flour and corn flour mixture. Shake off any excess flour. This allows the batter to stick to the fish.

Dip fish into the batter allowing any excess to drip off before carefully adding the fish to the hot oil.
Cook the fish - one or two pieces at a time until golden brown.

Drain on paper towels.
Combine the cabbages, carrots, onion, green onion and jalapeño in a bowl. Whisk the mayonnaise, yoghurt, lemon juice, sugar and cumin until smooth.

Pour the dressing over the cabbage mixture and toss to combine. Season with salt and pepper to taste. Heat the tortillas is a dry pan on both sides.

Place a piece of fish on a tortilla, scoop some coleslaw on top and roll up.

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