Picklenaise Fish Tacos

With Culley's Picklenaise

Time:
Servings:

Ingredients:

• 350g fresh boneless white fish (we used ling)
• Oil to shallow fry 
• 1 cup of beer 
• 1 cup of flour 
• 8-10 mini tacos 
• Culley's Picklenaise
• 1 cups of shredded lettuce 
• ¼ red onion thinly sliced 
• 8 lime wedges 
• Jalapeños 
• Fresh dill 

Method:

1. Slice the fish into small strips.
2. In a large bowl mix the beer and flour and whisk until fully combined.
3. Heat oil approximately 3cm deep over a medium-high heat. Coat one of the slices of fish in the batter and test it in the oil to check the temperature. If it burns or goes brown too quickly, turn down the heat. Repeat with all the slices of fish, removing them from the oil when they are golden and crispy.
4. Heat the tacos in the microwave for approximately 30-60 seconds.
5. Assemble the tacos by placing a small hand of lettuce in the middle, drizzle over Culley's Picklenaise and then place a couple bits of fish on top.
6. Garnish with jalapeños, sliced red onion, fresh dill and a lime wedge. Add more Culley's Picklenaise if you like it saucy! Best eaten hot.