600g firm white fish, Hake or Kingklip work well
100g Staffords All Purpose Batter
180g / 180ml ice cold sparkling water or beer
Salt and pepper, to taste
½ large pineapple, peeled, cored & diced
1 baby red cabbage, cored & shredded
1 baby green cabbage, cored & shredded
4 spring onions, thinly sliced
1 fresh chilli, finely diced, remove seeds to reduce heat if desired
1 handful fresh coriander, roughly chopped
1 medium carrot, thinly sliced / grated
Juice of 1 lime
Salt, to taste
¼ cup mayonnaise
2 Tbsp sour cream
2 Tbsp Sriracha
Neutral oil, for frying
8 corn tortillas, warmed
Fresh lime wedges, to serve
For the slaw:
Combine all ingredients in a bowl and season with salt and lime juice.
Toss to mix.
For the spicy mayo:
Whisk all ingredients together and keep aside in the fridge for serving.
For the fish:
Slice into chunky strips easy to fit into the tortillas.
Season the pieces lightly with salt and pepper.
Whisk the Staffords All Purpose Batter and sparkling water / beer together.
Dip each piece of fish in the batter and let any excess drip off.
Gently lower fish into oil and fry until golden brown and cooked through.
Drain and transfer to a wire cooling rack.
Sprinkle with salt.
Spread a little spicy mayo on each corn tortilla.
Top with some slaw and battered fish pieces.
Finish with a squeeze of lime and serve!