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LeaderBrand Fish Taco RECIPE - KITCHEN OF TREATS LeaderBrand Fish Tacos - KITCHEN OF TREATS RECIPE

Fish Tacos with homemade tartare

Recipe: liv @kitchenoftreats
Directions

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.
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  • panorama_vertical Dressing Included

LeaderBrand runs its own independently verified food safety programme.

The programme incorporates internationally recognised standards of agricultural production, product safety, traceability and record-keeping.

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 259/61.9 414/98.9
Protein (g) 1.8 2.8
Fat, total (g) 3.9 6.2
– saturated (g) 0.8 1.3
Carbohydrate (g) 4.8 7.7
– sugars (g) 1.6 2.5
Sodium (mg) 69 111

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research.

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LeaderBrand runs its own independently verified food safety programme.

The programme incorporates internationally recognised standards of agricultural production, product safety, traceability and record-keeping.

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 13/3 74/18
Protein (g) 0.3 1.9
Fat, total (g) 0.05 0.3
– saturated (g) 0.01 0.04
Carbohydrate (g) 0.3 1.8
– sugars (g) 0.3 1.7
Fibre (g) 0.1 0.6
Sodium (mg) 2.3 13

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research.

timer Total time 45 mins hourglass_empty Prep time 30 timer Cook time 15 people Serving 4-6 info_outline Difficulty Easy-Medium
Ingredients

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
LEADERBRAND Brunch Caesar Salad RECIPE
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