|2||fish — skinned fillets|
|4 - 8||tortillas|
|3 tsp||baking powder|
|400 ml||beer — Windhoek|
|1 l||oil — for deep frying|
|2 handful||red cabbage — thinly sliced|
|1 handful||fresh coriander|
|salt and freshly ground black pepper — to taste|
In a bowl, combine the flour, baking powder and salt. Pour in the beer and stir to create a smooth batter. Dip each piece of fish first in a coating of flour and then in the batter. Deep-fry until golden, crisp and cooked through. Drain the fish on absorbent kitchen paper and allow to cool slightly.
In the meantime, add some chopped herbs to a tub of Crème Fraiche and smear a bit on each taco. Assemble by topping with fish, some of the cabbage and coriander. Finish off with some more herby crème fraiche and a squeeze of lemon.
WATCH how to make this dish!