Ingredients
Method
Step 1
Sift 1 cup flour into a bowl. Whisk in beer. Season with salt and pepper. Set aside.
Step 2
In a large saucepan, heat oil on high (170ºC) until a little flour sizzles when added.
Step 3
Dust fish pieces in remaining flour, then dip into batter, shaking off excess. Coat in combined crumbs and coconut.
Step 4
Deep-fry fish in two batches, 3-4 mins each, until golden and crisp all over. Drain on paper towel. Keep warm.
Step 5
PINEAPPLE SALSA In a bowl, combine all ingredients. Season.
Step 6
In a small bowl, stir yoghurt, juice and half the cayenne together. Season.
Step 7
Fill warmed taco shells with lettuce, pineapple salsa and fish pieces. Drizzle with yoghurt dressing and sprinkle with remaining cayenne.
