Crisp Soundwave Fish Taco’s
Combine the flours, sea salt, black pepper and cumin in a large bowl and mix well.
Using your hands make a large well in the middle of your mixture and slowly pour in the Sound Wave whilst mixing it gently with a hand whisk or fork until it is the consistency of double cream.
If you prefer a lighter batter you can add more beer if you prefer. Add the fish to the batter mix and combine well.
Heat the oil in a Wok or large deep frying pan until it begins to smoke. You can test to see if the oil is hot enough by dropping a very small amount of batter into it. If it sizzles and immediately rises to the top, then the oil is ready.
Carefully drop a handful of the batter coated fish into the oil and fry, using some tongs to ensure they don’t stick together. After about a minute give them a turn and repeat this so they don’t go too brown. Once golden all over remove from the oil and drain on kitchen paper. Repeat until all the fish is cooked.
Serve immediately with a small floury tortilla, crisp lettuce, preferably iceburg, salsa, guacamole and sour cream with a healthy handful chopped coriander. – Don’t forget a nice bottle of Sound Wave to go with it. Awesomeness defined.
The thickness of batter is really down to personal choice and what you are coating and cooking in it……. I prefer to use peanut oil for frying as it has a high smoke point and neutral taste but vegetable oil can be used if you prefer.
- 75g/2½oz rice flour
- 250g/8½oz plain flour
- 1 tsp fine sea salt
- 1 tsp freshly milled black pepper
- 1 tsp ground cumin
- A 330ml/11½floz bottle of Sound Wave IPA
- 500g of white fish, try Gurnard, Pollock or Cod
- 750 ml/25oz peanut or vegetable oil for frying