Indian / Sri LankanMainsMains Fish / SeafoodRecipes

Masala Spiced Beer Battered Fish Tacos With Avocado Chutney & Chilli Tartar Sauce

by Zarina
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Masala Spiced Beer Battered Fish Tacos With Avocado Chutney & Chilli Tartar Sauce

Here’s a twist for your Friday night fish n’ chips… the freshest halibut deep fried to golden crunchy deliciousness… it was so light, crisp, and perfectly spiced.  Then put in a soft, charred corn tortilla with some avo chutney to give it a bit of zing and the creamy, spicy tartar sauce, which brings it all together so beautifully.  It seriously doesn’t get better than this!

Masala Spiced Beer Battered Fish Tacos With Avocado Chutney & Chilli Tartar Sauce

Masala Spiced Beer Battered Fish Tacos With Avocado Chutney & Chilli Tartar Sauce

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • 800g White fish fillets cut into thick fingers – I used halibut
  • Sunflower oil for frying
  • 8 Corn Tortillas
  • TOPPINGS/GARNISH – diced mango, red cabbage, red chillis, radishes, lime wedges
  • BATTER
  • 150g Plain flour
  • 2 tsps Baking Powder
  • Small handful fresh Coriander very finely chopped
  • ½ tbsp Amchur (mango powder)
  • ½ tbsp Ajwan (carom seeds)
  • ½ tbsp Garam Masala
  • 1 tsp Cayenne Pepper
  • 1 tsp Sunflower oil
  • 200ml Cold Beer
  • Salt to taste
  • Plate with plain flour mixed with salt and a pinch of cayenne pepper to dredge the fish
  • SPICY TARTAR SAUCE
  • 4 Small Gherkins
  • 1 tsp Shallots finely chopped
  • 1 tsp Parsley chopped fine
  • 200 g Mayonnaise (about 1 cup)
  • 1 tsp Apple cider vinegar
  • 1 tsp Cayenne Pepper
  • ½ tsp Salt
  • AVOCADO CHUTNEY
  • 2 Avocados
  • Large handful coriander
  • ½ Lemon juiced
  • 2 green chillis

Instructions

  1. Put a large wok or saucepan on medium-high heat with enough oil to fry the fish
  2. Sieve the flour, baking powder, and salt together
  3. Add to the bowl the amchur, ajwain, cayenne pepper, coriander, oil, salt, and garam masala.
  4. Pour in the cold beer and whisk until smooth and combined well. Set aside
  5. Mix all ingredients for tartar sauce in a bowl, set aside
  6. Blitz all ingredients for avocado chutney in a bowl to form a thick paste, set aside 
  7. Dredge each fish fillet in the flour mix first
  8. Coat each fish finger in batter and let the excess drip off
  9. Place one fillet at a time in the oil heated to 190°C
  10. Each piece will take about 3-4 minutes, carefully turn halfway through cooking, so you get an even golden crisp coating on both sides
  11. Place fish on kitchen towels to drain excess oil 
  12. Repeat with the remaining pieces one at a time
  13. Heat tortillas on a grill and immediately fill with fried fish, avocado chutney, and spicy tartar sauce.
  14. Add toppings and garnish of your choice and enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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