Entertain at home – Fish tacos with beetroot slaw, coriander and sour cream mayo

Serves 6 

You’ll need: For the sour cream mayo – 1 cup sour cream; 1 cup mayonnaise 

For assembling the tacos – 2 cups fresh beetroot, julienned or coarsely grated; 2 Tbsp mayonnaise; 1 punnet fresh coriander; 12 flour tortillas; fresh lime wedges, to serve (or lemon wedges) 

For the battered fish strips – about 500g filleted boneless fresh hake (or other sustainable white fish); 2 cups self-raising flour; 1 tsp salt; 1 tsp paprika; 300ml soda water (or lager beer, for a crunchier result); about 750 ml canola oil, for deep-frying 

How to: 

Make the sour cream mayo – mix the ingredients in a small bowl and set aside. 

Make the beetroot slaw – mix the beetroot and mayonnaise in a mixing bowl and set aside. 

Grill the tortillas in a hot pan until light brown (without any oil), then stack on top of each other as you go, covered with a clean towel, to keep them warm and prevent them from drying out. 

Make the fish goujons – Heat the oil in a deep medium-size pot over medium-high heat (always be very careful when deep frying).  

Cut the fish into small fingers, about 10 cm long each. In a medium size mixing bowl, mix the flour, salt, paprika and soda water to form a thick paste. When the oil is hot, dip each finger one at a time into the batter, coating it all over, and then drop it carefully into the oil. Repeat, working quickly, to fry a couple of goujons at a time.  

Turn the goujons over and fry until golden on all sides (about 4 minutes in total per batch). Remove with a slotted spoon and drain quickly on kitchen paper. 

For the tacos – serve the above elements as a self-serve station where guests can assemble their own tacos using tortillas, a dollop of sour cream mayo, some beetroot slaw, a handful of fresh coriander, some hot fish goujons and a squirt of fresh lime. 

Serve with a glass of Spier Creative Block 2. 

* Recipe by Ilse van der Merwe. Image by Tasha Seccombe. Sourced via www.spier.co.za.