Vegetable oil, for deep frying
About 500g white fish cut into strips about 9cm long
3 tbsp plain flour, well seasoned
For the batter:
150g plain flour
250ml Mexican beer (like Corona)
For the cream sauce:
4 tbsp reduced-fat mayonnaise
5 tbsp crème fraiche
Grated zest and juice from ½ lemon
16 taco shells
Shredded cabbage, ready-made tomato salsa and pickled whole green jalapeño chillies, optional
- To make the batter, mix the flour, 1 tsp salt and a generous grinding of black pepper in a mixing bowl, then gradually whisk in the beer. Set aside for 15 min. To make the sauce, mix all the ingredients together.
- Heat a good amount of oil in a large, deep pan to 180°C (when the end of a wooden spoon sizzles in the oil).
- Coat the fish strips in the seasoned flour, in batches, then dip them in the batter to coat well. Fry in the hot oil until golden brown and cooked through – about 5 min. Drain on kitchen paper.
- Fill the taco shells with the fried fish and top with shredded cabbage, cream sauce and the tomato salsa, and the jalapeño chillies, if you like.