What are the main ingredients in Knockout Kingklip Tacos?

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

What is the nutritional information of Knockout Kingklip Tacos?

Calories: 778, Carbs: 94 grams, Fat: grams, Protein: 35.9 grams, Sugar: 12.8 grams, Salt: 479 grams

How do I prepare Knockout Kingklip Tacos?

SPICY SALSA: In a bowl, combine the pineapple pieces, the diced tomato, the sliced chilli, the lime zest, a squeeze of lime juice (to taste), and ½ the chopped mint. Place a pan over a medium heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until slightly charred, shifting occasionally. Remove from the pan. Once cooled slightly, add to the pineapple salsa. Season the salsa to taste. BUTTERMILK-FRIED FISH: Pat the kingklip dry with some paper towel and cut the fish into 1cm thick pieces. In a bowl, whisk the buttermilk, ¾ of the flour, and some seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until the desired consistency. Place a pot over a medium-high heat with 4-5cm of oil. Toss the kingklip pieces in the remaining flour. When the oil is hot, carefully dip each kingklip piece in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 3–4 minutes or until golden brown and cooked through, shifting halfway. Drain on some paper towel. FANTAS-TACO: Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry tea towel. This stops them getting cold or drying out. Loosen the mayo with water in 5ml increments until drizzling consistency. PLATE IT UP…: Lay down the warm tortillas and smear over some guacamole. Pile on the pineapple and corn salsa and top with the crispy, buttermilk-fried kingklip pieces. Drizzle with the loosened mayo. Sprinkle with the remaining mint. Finish with a squeeze of lime. Fold over and dig in, Chef!

What should be prepared from my kitchen to make Knockout Kingklip Tacos?

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

Knockout Kingklip Tacos

Name: Knockout Kingklip Tacos
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Tea Towel

We’re talking fresh. We’re talking spicy. We’re talking crunchy. And we’re talking totally delicious! Buttermilk-fried kingklip tacos served with a tangy pineapple, mint, and lime salsa, paired with charred corn, guacamole and drizzled with That Mayo.

Knockout Kingklip Tacos

with buttermilk-fried fish & a chilli and pineapple salsa

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Buttermilk
Corn
Corn Tortillas
Fresh Chilli
Fresh Chillies
Fresh Mint
Guacamole
Kingklip Fillet
Kingklip Fillets
Lime
Limes
Pineapple Pieces
Self-raising Flour
That Mayo (Original)
Tomato
Tomatoes

From your kitchen:

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

Serves 1

SPICY SALSA
In a bowl, combine the pineapple pieces, the diced tomato, the sliced chilli, the lime zest, a squeeze of lime juice (to taste), and ½ the chopped mint. Place a pan over a medium heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until slightly charred, shifting occasionally. Remove from the pan. Once cooled slightly, add to the pineapple salsa. Season the salsa to taste.
BUTTERMILK-FRIED FISH
Pat the kingklip dry with some paper towel and cut the fish into 1cm thick pieces. In a bowl, whisk the buttermilk, ¾ of the flour, and some seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until the desired consistency. Place a pot over a medium-high heat with 4-5cm of oil. Toss the kingklip pieces in the remaining flour. When the oil is hot, carefully dip each kingklip piece in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 3–4 minutes or until golden brown and cooked through, shifting halfway. Drain on some paper towel.
FANTAS-TACO
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry tea towel. This stops them getting cold or drying out. Loosen the mayo with water in 5ml increments until drizzling consistency.
PLATE IT UP…
Lay down the warm tortillas and smear over some guacamole. Pile on the pineapple and corn salsa and top with the crispy, buttermilk-fried kingklip pieces. Drizzle with the loosened mayo. Sprinkle with the remaining mint. Finish with a squeeze of lime. Fold over and dig in, Chef!

Pineapple Pieces - 40g
Tomato - 1
Fresh Chilli - 1
Lime - 1
Fresh Mint - 4g
Corn - 30g
Kingklip Fillet - 150g
Buttermilk - 50ml
Self-raising Flour - 45ml
Corn Tortillas - 3
That Mayo (Original) - 30ml
Guacamole - 40g

Download the Recipe

Serves 2

SPICY SALSA
In a bowl, combine the pineapple pieces, the diced tomato, the sliced chilli, the lime zest, a squeeze of lime juice (to taste), and ½ the chopped mint. Place a pan over a medium heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until slightly charred, shifting occasionally. Remove from the pan. Once cooled slightly, add to the pineapple salsa. Season the salsa to taste.
BUTTERMILK-FRIED FISH
Pat the kingklip dry with some paper towel and cut the fish into 1cm thick pieces. In a bowl, whisk the buttermilk, ¾ of the flour, and some seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until the desired consistency. Place a pot over a medium-high heat with 4-5cm of oil. Toss the kingklip pieces in the remaining flour. When the oil is hot, carefully dip each kingklip piece in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 3–4 minutes or until golden brown and cooked through, shifting halfway. Drain on some paper towel.
FANTAS-TACO
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry tea towel. This stops them getting cold or drying out. Loosen the mayo with water in 5ml increments until drizzling consistency.
PLATE IT UP…
Lay down the warm tortillas and smear over some guacamole. Pile on the pineapple and corn salsa and top with the crispy, buttermilk-fried kingklip pieces. Drizzle with the loosened mayo. Sprinkle with the remaining mint. Finish with a squeeze of lime. Fold over and dig in, Chef!

Pineapple Pieces - 80g
Tomato - 1
Fresh Chilli - 1
Lime - 1
Fresh Mint - 8g
Corn - 60g
Kingklip Fillets - 300g
Buttermilk - 100ml
Self-raising Flour - 85ml
Corn Tortillas - 6
That Mayo (Original) - 60ml
Guacamole - 80g

Download the Recipe

Serves 3

SPICY SALSA
In a bowl, combine the pineapple pieces, the diced tomato, the sliced chilli, the lime zest, a squeeze of lime juice (to taste), and ½ the chopped mint. Place a pan over a medium heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until slightly charred, shifting occasionally. Remove from the pan. Once cooled slightly, add to the pineapple salsa. Season the salsa to taste.
BUTTERMILK-FRIED FISH
Pat the kingklip dry with some paper towel and cut the fish into 1cm thick pieces. In a bowl, whisk the buttermilk, ¾ of the flour, and some seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until the desired consistency. Place a pot over a medium-high heat with 4-5cm of oil. Toss the kingklip pieces in the remaining flour. When the oil is hot, carefully dip each kingklip piece in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 3–4 minutes or until golden brown and cooked through, shifting halfway. You may have to do this step in batches. Drain on some paper towel.
FANTAS-TACO
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry tea towel. This stops them getting cold or drying out. Loosen the mayo with water in 5ml increments until drizzling consistency.
PLATE IT UP…
Lay down the warm tortillas and smear over some guacamole. Pile on the pineapple and corn salsa and top with the crispy, buttermilk-fried kingklip pieces. Drizzle with the loosened mayo. Sprinkle with the remaining mint. Finish with a squeeze of lime. Fold over and dig in, Chef!

Pineapple Pieces - 120g
Tomatoes - 2
Fresh Chillies - 2
Limes - 2
Fresh Mint - 12g
Corn - 90g
Kingklip Fillets - 450g
Buttermilk - 150ml
Self-raising Flour - 125ml
Corn Tortillas - 9
That Mayo (Original) - 90ml
Guacamole - 120g

Download the Recipe

Serves 4

SPICY SALSA
In a bowl, combine the pineapple pieces, the diced tomato, the sliced chilli, the lime zest, a squeeze of lime juice (to taste), and ½ the chopped mint. Place a pan over a medium heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until slightly charred, shifting occasionally. Remove from the pan. Once cooled slightly, add to the pineapple salsa. Season the salsa to taste.
BUTTERMILK-FRIED FISH
Pat the kingklip dry with some paper towel and cut the fish into 1cm thick pieces. In a bowl, whisk the buttermilk, ¾ of the flour, and some seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until the desired consistency. Place a pot over a medium-high heat with 4-5cm of oil. Toss the kingklip pieces in the remaining flour. When the oil is hot, carefully dip each kingklip piece in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 3–4 minutes or until golden brown and cooked through, shifting halfway. You may have to do this step in batches. Drain on some paper towel.
FANTAS-TACO
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry tea towel. This stops them getting cold or drying out. Loosen the mayo with water in 5ml increments until drizzling consistency.
PLATE IT UP…
Lay down the warm tortillas and smear over some guacamole. Pile on the pineapple and corn salsa and top with the crispy, buttermilk-fried kingklip pieces. Drizzle with the loosened mayo. Sprinkle with the remaining mint. Finish with a squeeze of lime. Fold over and dig in, Chef!