What are the main ingredients in Fried Fish & Pineapple Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk, Blender, Paper Towel

What is the nutritional information of Fried Fish & Pineapple Tacos?

Calories: 725, Carbs: 92 grams, Fat: grams, Protein: 33.9 grams, Sugar: 25.4 grams, Salt: 1185 grams

How do I prepare Fried Fish & Pineapple Tacos?

PAPRIKA-CRUMB FISH: Pat the hake dry with paper towel. Cut into bite-sized pieces. In a small bowl, combine the flour with 40ml of milk and 20ml of water. In a separate bowl, season the paprika crumb. Coat the fish pieces in the flour mix first and then in the crumb. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden, 3-4 minutes per side. Remove from the pan and season. GREEN AIOLI: In a blender, blitz together ½ the chopped coriander, ½ the sliced chilli (to taste), the grated garlic, the mayo, a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. TOASTED ROTI: Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. CHARRED PINEAPPLE: Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until charred and caramelised, 2-3 minutes. DELISH FISH: Smear the rotis with the green aioli. Top with the caramelised pineapple, the fried fish, and the sliced pickled onions. Garnish with the remaining coriander and chilli.

What should be prepared from my kitchen to make Fried Fish & Pineapple Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk, Blender, Paper Towel

Fried Fish & Pineapple Tacos

Let’s give your next party guests something to taco ‘bout, Chef! Perfect for a picnic or summer seafood braai, these tacos come with a twist. Toasted rotis are smeared with a freshly made green aioli, featuring coriander, chilli & creamy mayo. This is topped with caramelised pineapple, paprika-crumbed hake pieces, and pickled onions.

Fried Fish & Pineapple Tacos

with pickled onion & coriander-garlic mayo

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Fish
Fresh Chilli
Fresh Chillies
Fresh Coriander
Garlic Clove
Garlic Cloves
Line-caught Hake Fillet
Line-caught Hake Fillets
Mayo
Paprika Crumb
Pickled Onions
Pineapple Fingers
Rotis

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk
Blender
Paper Towel

Serves 1

PAPRIKA-CRUMB FISH
Pat the hake dry with paper towel. Cut into bite-sized pieces. In a small bowl, combine the flour with 20ml of milk and 10ml of water. In a separate bowl, season the paprika crumb. Coat the fish pieces in the flour mix first and then in the crumb. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden, 3-4 minutes per side. Remove from the pan and season.
GREEN AIOLI
In a blender, blitz together ½ the chopped coriander, ½ the sliced chilli (to taste), the grated garlic, the mayo, a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TOASTED ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CHARRED PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until charred and caramelised, 2-3 minutes.
DELISH FISH
Smear the rotis with the green aioli. Top with the caramelised pineapple, the fried fish, and the sliced pickled onions. Garnish with the remaining coriander and chilli.

Line-caught Hake Fillet - 1
Cake Flour - 20ml
Paprika Crumb - 45ml
Fresh Coriander - 3g
Fresh Chilli - 1
Garlic Clove - 1
Mayo - 30ml
Rotis - 4
Pineapple Fingers - 100g
Pickled Onions - 20g

Download the Recipe

Serves 2

PAPRIKA-CRUMB FISH
Pat the hake dry with paper towel. Cut into bite-sized pieces. In a small bowl, combine the flour with 40ml of milk and 20ml of water. In a separate bowl, season the paprika crumb. Coat the fish pieces in the flour mix first and then in the crumb. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden, 3-4 minutes per side. Remove from the pan and season.
GREEN AIOLI
In a blender, blitz together ½ the chopped coriander, ½ the sliced chilli (to taste), the grated garlic, the mayo, a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TOASTED ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CHARRED PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until charred and caramelised, 2-3 minutes.
DELISH FISH
Smear the rotis with the green aioli. Top with the caramelised pineapple, the fried fish, and the sliced pickled onions. Garnish with the remaining coriander and chilli.

Line-caught Hake Fillets - 2
Cake Flour - 40ml
Paprika Crumb - 90ml
Fresh Coriander - 5g
Fresh Chillies - 2
Garlic Clove - 1
Mayo - 60ml
Rotis - 8
Pineapple Fingers - 200g
Pickled Onions - 40g

Download the Recipe

Serves 3

PAPRIKA-CRUMB FISH
Pat the hake dry with paper towel. Cut into bite-sized pieces. In a small bowl, combine the flour with 60ml of milk and 30ml of water. In a separate bowl, season the paprika crumb. Coat the fish pieces in the flour mix first and then in the crumb. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden, 3-4 minutes per side. Remove from the pan and season.
GREEN AIOLI
In a blender, blitz together ½ the chopped coriander, ½ the sliced chilli (to taste), the grated garlic, the mayo, a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TOASTED ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CHARRED PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until charred and caramelised, 3-4 minutes.
DELISH FISH
Smear the rotis with the green aioli. Top with the caramelised pineapple, the fried fish, and the sliced pickled onions. Garnish with the remaining coriander and chilli.

Line-caught Hake Fillets - 3
Cake Flour - 60ml
Paprika Crumb - 135ml
Fresh Coriander - 8g
Fresh Chillies - 3
Garlic Cloves - 2
Mayo - 90ml
Rotis - 12
Pineapple Fingers - 300g
Pickled Onions - 60g

Download the Recipe

Serves 4

PAPRIKA-CRUMB FISH
Pat the hake dry with paper towel. Cut into bite-sized pieces. In a small bowl, combine the flour with 80ml of milk and 40ml of water. In a separate bowl, season the paprika crumb. Coat the fish pieces in the flour mix first and then in the crumb. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the fish until golden, 3-4 minutes per side. Remove from the pan and season.
GREEN AIOLI
In a blender, blitz together ½ the chopped coriander, ½ the sliced chilli (to taste), the grated garlic, the mayo, a drizzle of olive oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TOASTED ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CHARRED PINEAPPLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the pineapple pieces until charred and caramelised, 3-4 minutes.
DELISH FISH
Smear the rotis with the green aioli. Top with the caramelised pineapple, the fried fish, and the sliced pickled onions. Garnish with the remaining coriander and chilli.