Beer-battered fish tortillas

Feed the family with these deliciously crispy, succulent beer-battered fish tortillas. Quick, easy and so delicious!

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Beer-battered fish tortillas
  • 1 1/2 cup macro organic self-raising flour, plus ½ cup extra
  • 1 teaspoon cumin seeds
  • 330 millilitre beer
  • 1 egg, beaten
  • vegetable oil, for deep-frying
  • 500 gram flathead or john dory, cut into fingers
  • 8 woolworths select tortillas
  • 1/2 baby cos lettuce, thinly sliced
  • 2 vine-ripened tomatoes, roughly chopped
  • 1 avocado, seeded, peeled, chopped
  • 1 long red chilli, seeded, finely sliced
  • 1 green onion, finely sliced
  • 1/4 cup coriander leaves
  • 1 lime, grated zest, juice
  • 2 tablespoon sour cream


Beer-battered fish tortillas
  • 1
    Sift flour into a bowl. Add seeds and make a well in the centre. Gradually whisk in beer and egg to make a smooth batter. Season to taste. Set aside for 30 minutes.
  • 2
    Make salsa: In a bowl, combine tomato, avocado, chilli, onion and coriander. Season to taste.
  • 3
    Make dressing: In a small jug, whisk zest, juice and cream together. Toss 1/3 of the dressing through the salsa.
  • 4
    Heat the oil in a large saucepan on high, until a small piece of bread sizzles as soon as it is added.
  • 5
    Dust fish in extra flour. Working in batches, dip fish into batter, allowing excess to drain off. Deep-fry for 3-4 minutes each, until golden and crisp. Drain on paper towel. Repeat.
  • 6
    Place 2 tortillas into each serving bowl. Fill with lettuce and salsa, then fish. Drizzle with dressing to serve.

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