Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Coleslaw
Beer batter
Fish
To deep-fry
Tacos
Utensils
One casserole dish (approx. 24 cm in diameter) with lid
How it's done
Coleslaw
Place the vinegar in a bowl along with all the other ingredients up to and including the salt, mix well. Set aside 4 tbsp of the dressing. Add the cabbage and all the other ingredients up to and including the coriander, mix. Cover and chill the coleslaw and the reserved dressing.
Beer batter
In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the beer, mix well until you have a smooth batter.
Fish
Empty the flour into a shallow dish. Pat the fish dry, season, toss it in the flour in batches, then shake off the excess.
To deep-fry
Preheat the oven to 60 °C, warm the platter and plates. Fill a pot to ⅓ with oil and heat it to approx. 175 °C. Dip the individual pieces of fish in the batter, place in the hot oil, fry for approx. 4 mins. until golden brown, turning once. Remove and drain on paper towels, then keep warm in the oven with the door slightly ajar.
Tacos
Heat the tortillas according to the packet instructions. Add the coleslaw, fish, avocado and coriander. Drizzle with the remainder of the dressing, fold the tortillas as desired, serve with the lime wedges.
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