Menu
Points

I work at ...

Continue

We are tailoring content specific to your business.

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

+

Fish Batter

For Dusting the Fish

  • Cake flour 50.0 g
  • Hake fillets, petite (90 g fillet, trimmed & cut each into 4 portions (3 fillets x 90 g = 12 portions) 270.0 g
  • Oil for deep frying

Lime Crèma

To prepare the Tostadas

Mango Salsa

  • Mango (1 each), diced 250.0 g
  • Red chilli deseeded & diced (1 each) 4.0 g
  • Red onion, diced 40.0 g
  • Coriander, roughly chopped 3.0 g
  • Lime juice 5.0 ml
  • Olive oil 15.0 ml
  • Salt & pepper to taste

Slaw Topping

  • Cabbage, white, finely shredded (½ cup) 60.0 g
  • Cabbage, Red, finely shredded 60.0 g
  • Radishes, thinly sliced (12 each) 32.0 g
  • Avocado, cubed, ½ each

Garnish

  • Lime, cut into wedges, 2 each
  • Coriander, picked leaves 4.0 g

Lightly battered hake, fried until golden, served on crisp tostadas with a tangy lime crèma, fresh slaw, and bright mango salsa. Finished with avocado, radish, and coriander for a fresh, flavour-forward seafood dish.

...

Preparation

  1. Fish Batter

    1. Sift the 50 g cake flour, Knorr Professional Original Chicken Breading and baking powder into a bowl. Whisk in cold beer or sparkling water until a smooth batter is formed.
  2. For Dusting the Fish

    1. Mix 50 g flour and 5 g Robertsons Fish Spice for fish dusting. 
    2. Cut each fish fillet into 4 pieces/fingers. Dust the fish portions with seasoned flour, then dip into batter, use a fork to coat, and deep fry in a preheated fryer at 170 °C to 180 °C. 
    3. Cook until golden brown on each side, about 4 min. Remove and drain on paper towel.
  3. Lime Crèma

    1. In a bowl, mix together full fat plain yogurt, Hellmann’s Original Mayonnaise, garlic powder, onion powder with lime zest and juice.
  4. To prepare the Tostadas

    1. Deep fry the tortillas until golden brown, place on paper towel and allow to cool and crisp. Season with Robertsons Chip & Potato Seasoning.
  5. Mango Salsa

    1. In a bowl mix together the diced mango, chilli, red onion, coriander, lime juice, olive oil and little seasoning.
  6. Slaw Topping

    To Assemble the Tostada: Top each crispy tortilla with little lime crèma, shredded cabbage, mango salsa, cubed avocado, 1 piece of battered fish, slice of radish, followed by a drizzle of lime crèma.
  7. Garnish

    1. Garnish with coriander and serve with lime wedge.
Home
Products
Favorites
Cart
Recipes
Menu