Crispy Fish Taco with Black Mamba Jalapeño Chilli Sauce

Prep Time 20 min
Cook Time 15 min
Total Time
35 min
Serves 8



  • 1 cup all-purpose flour (125 g)
  • 1 tablespoon salt
  • ½ teaspoon baking powder
  • 1 cup lager beer (240 mL)
  • vegetable oil, for frying
  • 455 g hake cut into 2-cm thick cubes


  • 1 cup shredded red cabbage
  • 150 ml sour cream
  • Coriander and lime wheels to garnish
  • Spring Onion sliced


  1. In a large bowl, combine the flour, salt, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
  2. Heat the vegetable oil in a large pot until it reaches 180°C.
  3. Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels. Alternatively, you can bake in 220 degree oven for 15 mins or until golden brown.
  4. Serve crispy fish on warm tortilla, top with fresh red cabbage, coriander and a drizzle of BLACK MAMBA JALAPEÑO CHILLI SAUCE, dollop of sour cream and garnish with lime wedge.


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