Fish Tacos with homemade tartare

Pickled Onions:

• Place the onions into small glass jar.
• In a small saucepan, combine the water, vinegar, honey and salt. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
• Set aside and let the pickled onions cool to room temperature.

Salsa:

• Combine corn off the cob, quartered tomatoes, coriander and lime juice in a small bowl, set aside

Tartare sauce

• Combine all ingredients in a bowl and mix well, set aside

Beer Battered Fish

• Combine flour and beer together in a medium sized bowl, whisk until smooth and allow to rest in the fridge for at least 30mins.
• Meanwhile, cut fish fillets into batons (~7cm x3cm). Pat dry.
• Place rice flour, salt and pepper in a shallow bowl, set aside  
• Heat 5cm oil in a deep sided frying pan over medium high heat (190C)
• While oil is heating, coat the fish in rice flour and shake off excess.
• Remove batter from fridge and dunk a piece of fish in the batter `(let the excess drip off very briefly.)
• Fry for 3 minutes: Carefully lower battered fish into the oil, one piece at a time. Don’t crowd the pan and fry in batches. Fry for 3 minutes, flipping after about 2 minutes, until deep golden.
• Drain on paper towels, sprinkle immediately with flakey sea salt. Repeat with remaining fish.
• Serve hot fish immediately alongside warmed tacos, pickled onions, salsa, tartare sauce, lettuce, avocado, cabbage, coriander and lime.
•  To assemble: Start with pieces of fish then add remaining ingredients finishing with a generous dallop of tartare sauce and a squeeze of lime juice.

CAESAR SALAD

Sweet and crunchy cos lettuce paired with parmesan cheese, croutons and our signature Caesar dressing – a favourite for all ages!

• wb_sunny Available All Year Round
• grass Gisborne & Pukekohe
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included

LETTUCE

We’re often asked why our lettuce keeps its crunch so long?! We harvest it when its ready, vacuum cool it immediately and keep it cool delivered right to your store.

• grass Gisborne & Pukekohe
• tag_faces Gluten Free
• cruelty_free Vegan

Ingredients:

• 400g fish fillets (we used Gurnard)
• 140g white flour
• 250ml beer 
• ¼ cup rice flour (for dusting)
• Salt & pepper
• 2L rice bran or canola oil (for frying)
• 12 small soft tacos

Pickled Onions

• 1 medium red onion, sliced thinly
• ½ cup water
• ½ cup white vinegar
• 1 ½ tablespoons honey
• 1 teaspoons sea salt

Salsa

• 1 Leaderbrand corn, chopped off cob
• 125g cherry tomatoes, quartered  
• Handful coriander
• Squeeze of lime juice

Tartare Sauce (not to be missed)

• 1 cup Mayonnaise
• 2 Tbsp red onion, diced
• 2 Tbsp capers, roughly chopped
• ¼ cup gherkins, roughly chopped
• 1 Tbsp seedy mustard
• 1 Tbsp parsley
• 1 avocado, sliced
• ¼ red cabbage, sliced thinly
• 1 packet Leader brand Caesar salad (parmesan and croutons not required)
• Lime, quartered
• Coriander, roughly chopped