Food Service
Beer Battered Flathead w/ Citrus Slaw and a Baja Sauce
| Pacwest Products: |
| Prep Time: | 5 minutes |
| Cook Time: | under 10 minutes |
Served as a taco our beer battered flathead with citrus slaw and a baja sauce recipe makes for a great takeaway or fast dine in menu item. Scale the vinaigrette and baja sauce prior to service and keep refrigerated. This dish can then be completed and served in under 10 minutes. Ideal for pubs or bistros wanting to serve a great alternative to the usual fish burger.
In this recipe we use Pacific West’s Beer Battered Flathead Fillets.
INGREDIENTS
- 1 cup mayonnaise
- 1 tbsp lime juice
- 1 tbsp lime juice, more if desired
- 1 tbsp lime zest
- 1 tsp orange zest
- 1/2 cup fresh coriander, chopped
- 1/2 cup sour cream
- 1/4 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 1/4 tsp cayenne pepper
- 5 cloves of garlic, minced
- 6 cups cabbage slaw mix
- Corn tortillas, warmed
- Lime wedges, for serving
- Pacific West Beer Battered Flathead
- Sea salt and freshly cracked pepper, to taste
- Sea salt, to taste
INSTRUCTIONS
For thebeer battered flathead fillets
Deep fry 180C 4-5 minutes. Drain on kitchen paper to remove excess oil. Tear the fish into bite size pieces.
For the citrus slaw
Make the citrus slaw vinaigrette by combining the fresh squeezed orange juice, orange zest, lime juice, honey, and sea salt and freshly cracked pepper, whisk until well combined. Set aside. Toss the vinaigrette with the cabbage mixture and coriander just before serving the tacos so the cabbage stays crisp.
For the baja sauce
Combine the mayonnaise, sour cream, minced garlic, lime zest, lime juice, cayenne pepper, tabasco and salt to taste in a food processor. Set aside.
To construct the tacos
Warm the tortillas. Place a serving of the fish on the tortillas, top with the citrus slaw and the baja sauce.
PACIFIC WEST
Beer Battered Flathead Fillets
Skinless flathead fillets in a traditional beer batter are all natural .
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