Toasty tortillas, smeared with lime yoghurt, and covered with a zingy, flavourful tomato salsa and shredded salad leaves, 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, salad leaves & jalapeños
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Fish
- Fresh Coriander
- Green Leaves
- Lime Juice
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Low Fat Plain Yoghurt
- Self-raising Flour
- Sliced Pickled Jalapeños
- Tomato
- Tomatoes
- Wholewheat Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
SALSA & YOGHURT
To a bowl, add the Tomato, ½ the 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 3 [6]|#7DA0D7 tbsp of water and seasoning. Mix until a smooth batter forms and add water in 10ml increments if it's too thick. 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 green leaves, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining coriander and the jalapeños. Dive in, Chef!
Tomato - 1
Fresh Coriander - 3g
Lime Juice - 15ml
Low Fat Plain Yoghurt - 50ml
Self-raising Flour - 40ml
Line-caught Hake Fillet/s - 1
Wholewheat Tortillas - 2
Green Leaves - 40g
Sliced Pickled Jalapeños - 15g
SALSA & YOGHURT
To a bowl, add the Tomato, ½ the 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 3 [6]|#7DA0D7 tbsp of water and seasoning. Mix until a smooth batter forms and add water in 10ml increments if it's too thick. 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 green leaves, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining coriander and the jalapeños. Dive in, Chef!
Tomato - 1
Fresh Coriander - 5g
Lime Juice - 30ml
Low Fat Plain Yoghurt - 100ml
Self-raising Flour - 80ml
Line-caught Hake Fillet/s - 2
Wholewheat Tortillas - 4
Green Leaves - 80g
Sliced Pickled Jalapeños - 30g
SALSA & YOGHURT
To a bowl, add the Tomato, ½ the 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 9 [12]|#7DA0D7 tbsp of water and seasoning. Mix until a smooth batter forms and add water in 10ml increments if it's too thick. 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 green leaves, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining coriander and the 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
Wholewheat Tortillas - 6
Green Leaves - 120g
Sliced Pickled Jalapeños - 45g
SALSA & YOGHURT
To a bowl, add the Tomato, ½ the 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 9 [12]|#7DA0D7 tbsp of water and seasoning. Mix until a smooth batter forms and add water in 10ml increments if it's too thick. 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 green leaves, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining coriander and the jalapeños. Dive in, Chef!
Tomatoes - 2
Fresh Coriander - 10g
Lime Juice - 60ml
Low Fat Plain Yoghurt - 200ml
Self-raising Flour - 160ml
Line-caught Hake Fillets - 4
Wholewheat Tortillas - 8
Green Leaves - 160g
Sliced Pickled Jalapeños - 60g
Frequently Asked Questions
What is the preparation time for Golden Battered Hake Tortillas?
The preparation time for Golden Battered Hake Tortillas with tomato salsa, salad leaves & jalapeños is between 10 and 25 minutes.
What is the total time required to make Golden Battered Hake Tortillas with tomato salsa, salad leaves & jalapeños?
The total time required to make Golden Battered Hake Tortillas with tomato salsa, salad leaves & jalapeños is between 30 and 45 minutes.
How many servings does Golden Battered Hake Tortillas provide?
4 servings
What are the main ingredients in Golden Battered Hake Tortillas?
Fish, Fresh Coriander, Green Leaves, Lime Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Low Fat Plain Yoghurt, Self-raising Flour, Sliced Pickled Jalapeños, Tomato, Tomatoes, Wholewheat Tortillas
What is the nutritional information of Golden Battered Hake Tortillas?
Calories: 599, Carbs: 81 grams, Fat: grams, Protein: 37.9 grams, Sugar: 8.4 grams, Salt: 967 grams
How do I prepare Golden Battered Hake Tortillas?
CRISPY, GOLDEN HAKE: Place the self-raising flour in a shallow bowl with 3 [6]|#7DA0D7 tbsp of water and seasoning. Mix until a smooth batter forms and add water in 10ml increments if it's too thick. 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 green leaves, top with the golden, battered hake and sprinkle over the tomato salsa. Dollop over any remaining yoghurt. Garnish with the remaining coriander and the jalapeños. Dive in, Chef! SALSA & YOGHURT: To a bowl, add the tomato, ½ the 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.
What should be prepared from my kitchen to make Golden Battered Hake Tortillas?
Fish, Fresh Coriander, Green Leaves, Lime Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Low Fat Plain Yoghurt, Self-raising Flour, Sliced Pickled Jalapeños, Tomato, Tomatoes, Wholewheat Tortillas
How many calories does Golden Battered Hake Tortillas have?
599 calories
How much fat content does Golden Battered Hake Tortillas have?
grams
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