Cinnamon and Cherry Olive Oil Cake - Chef Recipe by Michele Cranston
This cake is slightly sponge-like in texture and it’s always a surprise that it carries the weight o...
2 large seasonal white fish fillets, such as flake, sea perch, ling, John Dory or sea bass
1 Tbs salt
4 cups flour
Pinch of yeast
1 Tbs agave nectar
500mL soda water
1/2 cup whole egg mayonnaise
Sunflower or vegetable oil (enough to cover fish)
1/4 red cabbage, thinly sliced
2 seasoned and pickled chipotle chilli peppers (add more if you like heat)
Handful of coriander
4 corn tortillas
Place flour in a bowl and stir in beer and soda water. Add salt, yeast and agave nectar. Mix with a beater to a thick consistency so it sticks to the fish.
Put mayonnaise in a blender, add chipotle chillies slowly and blend to a light pink or pastel orange colour and thick consistency.
Fill a small squeeze bottle for presentation.
Pre-cut a lemon into 4 slices and the coriander into thin slivers.
Slice red cabbage as thinly as possible.
Dip fish into batter, covering with a generous amount and lightly place into the hot oil. Fry until golden brown and drain on a paper towel to remove excess oil.
Heat tortillas and dip the edge into oil in a circular motion. Heat on a hot plate until they are soft and pliable, allowing them to retain the heat. Cover with a light tea towel to keep soft and warm.
On the hot tortilla, lightly place red cabbage and battered fish. Make a zig zag pattern across the fish with chipotle mayonnaise and garnish with coriander and lemon.
Recipe provided by Los Hermanos Mexican Taqueria