Ingredients
- 500g white fish fillets
- 1 cup plain flour
- 200ml cold sparkling water
- 1 tsp paprika
- 1 tsp salt
- 1 small onion, thinly sliced
- 1 small red cabbage, shredded
- 1 carrot, grated
- 1 lime, juiced
- 4 small tortillas
Method
- In a bowl, mix the flour, paprika, and salt together. Slowly pour in the sparkling water and whisk until you have a smooth batter.
- Heat oil in a frying pan over medium-high heat. Dip the fish fillets into the batter, then carefully place them in the pan.
- Cook the fish for about 3 to 4 minutes per side or until golden and crispy. Remove from the pan and let them drain on paper towels.
- In another bowl, combine the sliced onion, shredded cabbage, grated carrot, and lime juice. Toss everything together to make a fresh slaw.
- Warm the tortillas in a dry pan for a minute. To assemble, place fish on a tortilla, top with slaw, and serve immediately.
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