Ingredients

What you will need :
Jalapeno Apple Salsa

• 1/2 granny smith apple
• 2 jalapenos
• 1/4 red onion
• 4 tbsp olive oil
• 1 lime juiced
• salt & pepper

Fish Tacos

• canola oil see tips
• 250-300 g snapper

Batter

• 60 g flour
• 120 ml sparkling water
• salt
• 6 tortillas
• 1 handful coriander
• 100 g red cabbage sliced thinly

Instructions

Jalapeno Apple Salsa
Dice onion, jalapeno & apple into similar sized pieces. A fine dice is recommended. Mix with lime juice, olive oil and season accordingly.

Batter
Whisk together cold sparking water, flour and seasoning. Leave in fridge until ready to use.

Fish
Heat oil to 180c. Cut fish into 30-40g pieces, pat dry and season. Dip fish into batter and gently place into oil away from you. *See Tips

Cook fish until golden brown (approx 3-4 minutes) remove from oil, season with salt and place on a wire rack while you cook the rest.

Serving
Heat tortillas in frying pan or grill pan, place cabbage on bottom followed by 2 pieces of fish, a spoon of salsa, squeeze of aioli and sprinkle of coriander. Enjoy!

Notes
when testing if the oil is hot enough a thermometer works best. But, if you don't have one then dip the end of a wooden spoon into the oil, it should bubble around the spoon. If it bubbles too much then the oil is too hot.

You want the batter to be cold when making it so use cold water.

Always place food away from you when deep frying or shallow frying - this way if it spits up it will be away from your hands and face.

Tthe right amount of canola oil depends upon the pot/pan you are using. For the deep 28cm pan, Another Food Blogger used about 700ml. A narrower pan will use less and a wider pan more so it depends upon how many pieces of fish you want to fry at a time.