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Jax Hamilton's Crispy Fish Tortillas with Coriander Pesto & Avocado Salsa


Crispy Fish Tortillas with Coriander Pesto & Avocado Salsa

For more on Jax
Hamilton,  visit her website .

Prep Time: 15 min 
Cook Time: 15 min + chill time 
Serves: 4
 
50g plain flour
50g cornflour
1 tsp baking powder
pinch chilli flakes
pinch turmeric
150ml soda water
400g firm white fish fillets, skinned & diced
canola oil for deep frying
8 tortilla wraps

Combine flours, baking powder and spices, season with salt and pepper. Mix well, then remove about 1 tbsp and set aside on a plate to dust your fish.
Slowly add the soda water to the remaining flour mixture, stirring until you have a smooth and silky batter. Chill and rest for 20 mins. Enough time to make your pesto and salsa.

Coriander Pesto
1 cup coriander leaves & stalks
1 clove garlic, chopped
pinch salt and pepper
1/2 cup extra virgin olive oil
1/4 cup walnuts
zest of 1/2 lemon
Salt and pepper

Place all ingredients other then lemon zest in a blender or using a hand whizz, blitz until you have a smooth consistency. If it's still a little dry, drizzle in a little more olive oil. Stir in the lemon zest and season.

Salsa
2 avocados, diced
2 spring onion, thinly sliced
juice of 1/2 lemon
dash of hot pepper sauce
salt and pepper

Gently toss together in a bowl. Set aside until ready to serve.

Pour the oil in a deep saucepan and heat. Test if it's ready with a little bit of bread. If it browns in 20 secs, you are good to go. Dust your fish in the reserved flour mixture, dip into the batter, removing any excess and carefully plop straight into the hot oil. Cook in batches until golden brown. Remove & drain on kitchen paper.

Serve :Place some avocado salsa on your tortilla wrap, top with crispy golden fish then drizzle with pesto. I add a little more hot pepper sauce, because I love the fire!

 

 


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