Toasty tortillas, smeared with lime yoghurt, and covered with a zingy, flavourful tomato salsa and shredded cabbage, all sitting under golden battered hake. Coriander and pickled jalapeños finish off these tasty treats with flourish and flair.
Golden Battered Hake Tortillas
Golden Battered Hake Tortillas
with tomato salsa, cabbage & jalapeños
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cabbage
- Fish
- Fresh Coriander
- Lime Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Low Fat Plain Yoghurt
- Self-raising Flour
- Sliced Pickled Jalapeños
- Tomato
- Tomatoes
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SALSA & YOGHURT
To a bowl, add the diced tomato, ½ the chopped coriander, ¾ of the lime juice, a drizzle of olive oil, and seasoning. Toss to combine. In a small bowl, combine the yoghurt with the remaining lime juice.
CRISPY, GOLDEN HAKE
Place the self-raising flour in a shallow bowl with 2 tbsp of water and seasoning. Mix until a smooth batter forms. Place a pot over medium-high heat with enough oil to deep-fry the hake. Pat the hake dry with paper towel and cut into 2-3cm thick strips. Carefully coat each strip in the batter and lower into the hot oil. Deep-fry until the batter is golden and the hake is cooked through, 3-5 minutes (flipping each strip halfway). Remove from the pot and drain on paper towel. Season while still hot.
TOASTY TORTILLAS
Place a pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
SIMPLY STUNNING
Drain the tomato salsa and discard the excess liquid. Lay down the warm tortillas and smear on a layer of the lime yoghurt. Cover with the sliced cabbage, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining coriander and the chopped jalapeños. Dive in, Chef!
Tomato - 1
Fresh Coriander - 3g
Lime Juice - 15ml
Low Fat Plain Yoghurt - 50ml
Self-raising Flour - 45ml
Line-caught Hake Fillet - 1
Wheat Flour Tortillas - 2
Cabbage - 100g
Sliced Pickled Jalapeños - 15g
SALSA & YOGHURT
To a bowl, add the diced tomato, ½ the chopped coriander, ¾ of the lime juice, a drizzle of olive oil, and seasoning. Toss to combine. In a small bowl, combine the yoghurt with the remaining lime juice.
CRISPY, GOLDEN HAKE
Place the self-raising flour in a shallow bowl with 2 tbsp of water and seasoning. Mix until a smooth batter forms. Place a pot over medium-high heat with enough oil to deep-fry the hake. Pat the hake dry with paper towel and cut into 2-3cm thick strips. Carefully coat each strip in the batter and lower into the hot oil. Deep-fry until the batter is golden and the hake is cooked through, 3-5 minutes (flipping each strip halfway). Remove from the pot and drain on paper towel. Season while still hot.
TOASTY TORTILLAS
Place a pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
SIMPLY STUNNING
Drain the tomato salsa and discard the excess liquid. Lay down the warm tortillas and smear on a layer of the lime yoghurt. Cover with the sliced cabbage, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining coriander and the chopped jalapeños. Dive in, Chef!
Tomato - 1
Fresh Coriander - 5g
Lime Juice - 30ml
Low Fat Plain Yoghurt - 100ml
Self-raising Flour - 85ml
Line-caught Hake Fillets - 2
Wheat Flour Tortillas - 4
Cabbage - 100g
Sliced Pickled Jalapeños - 30g
SALSA & YOGHURT
To a bowl, add the diced tomato, ½ the chopped coriander, ¾ of the lime juice, a drizzle of olive oil, and seasoning. Toss to combine. In a small bowl, combine the yoghurt with the remaining lime juice.
CRISPY, GOLDEN HAKE
Place the self-raising flour in a shallow bowl with 2 tbsp of water and seasoning. Mix until a smooth batter forms. Place a pot over medium-high heat with enough oil to deep-fry the hake. Pat the hake dry with paper towel and cut into 2-3cm thick strips. Carefully coat each strip in the batter and lower into the hot oil. Deep-fry until the batter is golden and the hake is cooked through, 3-5 minutes (flipping each strip halfway). Remove from the pot and drain on paper towel. Season while still hot.
TOASTY TORTILLAS
Place a pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
SIMPLY STUNNING
Drain the tomato salsa and discard the excess liquid. Lay down the warm tortillas and smear on a layer of the lime yoghurt. Cover with the sliced cabbage, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining coriander and the chopped jalapeños. Dive in, Chef!
Tomatoes - 2
Fresh Coriander - 8g
Lime Juice - 45ml
Low Fat Plain Yoghurt - 150ml
Self-raising Flour - 125ml
Line-caught Hake Fillets - 3
Wheat Flour Tortillas - 6
Cabbage - 200g
Sliced Pickled Jalapeños - 45g
SALSA & YOGHURT
To a bowl, add the diced tomato, ½ the chopped coriander, ¾ of the lime juice, a drizzle of olive oil, and seasoning. Toss to combine. In a small bowl, combine the yoghurt with the remaining lime juice.
CRISPY, GOLDEN HAKE
Place the self-raising flour in a shallow bowl with 2 tbsp of water and seasoning. Mix until a smooth batter forms. Place a pot over medium-high heat with enough oil to deep-fry the hake. Pat the hake dry with paper towel and cut into 2-3cm thick strips. Carefully coat each strip in the batter and lower into the hot oil. Deep-fry until the batter is golden and the hake is cooked through, 3-5 minutes (flipping each strip halfway). Remove from the pot and drain on paper towel. Season while still hot.
TOASTY TORTILLAS
Place a pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
SIMPLY STUNNING
Drain the tomato salsa and discard the excess liquid. Lay down the warm tortillas and smear on a layer of the lime yoghurt. Cover with the sliced cabbage, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining coriander and the chopped jalapeños. Dive in, Chef!
Tomatoes - 2
Fresh Coriander - 10g
Lime Juice - 60ml
Low Fat Plain Yoghurt - 200ml
Self-raising Flour - 170ml
Line-caught Hake Fillets - 4
Wheat Flour Tortillas - 8
Cabbage - 200g
Sliced Pickled Jalapeños - 60g
Woolies Products in this dish
