canola oil Archives

Indian recipes

Korma chicken cottage pie

35 minutes

Fish recipes

Panko-coated fish balls

5 minutes

Chakalaka recipes

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

40 minutes

Carrot recipes

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Seafood recipes

Crispy yellowtail with chips

30 minutes

Easter recipes

Stuffed roast lamb

2 hours

Soup recipes

Luxe split pea soup

35 minutes

Soup recipes

Easy split pea soup

35 minutes

Soup recipes

Luxe hearty vegetable soup

35 minutes

Soup recipes

Hearty vegetable soup

35 minutes

Birthday cake

Easy naked chocolate cake

30 minutes

Crowd-pleasing crispy fish tacos

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

6–8 corn taco shells
1 x 400 g fillet fresh hake, cut into strips
canola oil, for frying
microherbs, for serving
Woolworths exotic tomatoes, sliced, for serving
2 cobs sweetcorn, chargrilled
limes, halved, for serving

For the avocado-and-sour cream drizzle:

1 avocado, cubed
1 lime, zested and juiced
½ cup sour cream
sea salt, to taste

For the tempura-style batter:

150 g rice flour
120 g self-raising flour
2 cups cold soda water
2 T smoked paprika
1 T cayenne pepper
1 T ground cumin
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Bake the taco shells according to package instructions.
To make the avocado-and-sour cream drizzle, place all the ingredients into a blender and process until smooth. Loosen with a little water if necessary.
To make the batter, whisk all the ingredients together just before cooking the fish to make sure it stays as light and airy as possible. Dip the fish into the batter and fry in the hot oil until puffed up, crispy and golden. Drain on kitchen paper.
Serve immediately in the taco shells with the microherbs, tomatoes, chargrilled corn and avocado-and-sour cream drizzle.

Cook's note: If you’ve ever wondered how to perfect the ultimate fish taco, your search has come to an end. This has to be one of my favourites.

The secret to this recipe is the airy, light, crispy batter. It will have you going back for thirds and even fourths!

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Korma chicken cottage pie

Panko-coated fish balls

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Crispy yellowtail with chips

Stuffed roast lamb

Luxe split pea soup

Easy split pea soup

Luxe hearty vegetable soup

Hearty vegetable soup

Easy naked chocolate cake

Crowd-pleasing crispy fish tacos

Crowd-pleasing crispy fish tacos

Ingredients

Method