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Crispy Fish Tacos with Sour Cream and Turmeric Mayo

52.00AED

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INGREDIENTS IN THE BOX

  • Soda
    Flour mix for the batter
    Fresh Seabass fillet
    Plain Flour
    Sunflower oil
    Soft Corn Tortilla
    Turmeric mayo
    Frisee leaves
    Rocket Leaves
    Tomato
    Sour Cream
    Fresh Chili
    Lime
    Chili powder
Categories ,

Description

Servings :  1 PERSON

COOKING INSTRUCTIONS

  1. Prepare a pot with the Sunflower oil and heat it up
  2. Make the batter: Mix 295 gr. of Soda with 160 gr. of the Flour mix in a bowl and let it rest for 5 minutes
  3. Coat the Seabass fillet with plain flour and shake excess particles of flour off
  4. Submerge the coated Seabass fillet into the batter
  5. Fry the Seabass fillet in the pot with the hot oil until deep golden
  6. Remove the Seabass fillet from the pot, drain any excess oil off and season it with salt and chili powder
  7. Heat up the soft corn tortillas in an oven at 160 C for 2 minutes, or toast it in a pan
  8. Plate each tortilla in the following order: sour cream, sliced tomato, rocket leaves, frisee, fish fillet and turmeric dressing
  9. Garnish with a slice of lime and chili