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Ingredients

+

Battered Hake

Slaw

Avo Mousse

To Serve

  • Soft tortillas, warmed 10.0 whole
  • Coriander leaves, to serve

A great option for upselling flathead fillets! Crispy tortillas topped with deep-fried fish seasoned with Robertsons Fish Spice for authentic flavour. Serve with delicious chilli mayonnaise and avocado cream to finish.

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Preparation

  1. Battered Hake

    1. Heat oil in deep fryer to 170 °C. 
    2. Mix the Robertsons Fish Spice with 100 g flour and dust both sides of the fish fillet with the flour mix. 
    3. Whisk the remaining 100 g flour, Knorr Professional Spicy Chicken Breading, baking powder and beer together to make a smooth batter. 
    4. Dip the seasoned fish fillet into the batter and deep fry until golden brown and fully cooked.  
  2. Slaw

    1. Combine all the ingredients and set aside.
  3. Avo Mousse

    1. Combine all the ingredients and set aside.
  4. To Serve

    1. Place slaw on tortillas, top with avo mousse, slaw and fish, and garnish with coriander.
  5. Chef’s Tip:

    Instead of beer-battered fish, try making the batter with cider, ginger ale, soda water or even homemade lemonade.
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