Krissy Marsh is known for her no-nonsense attitude on The Real Housewives of Sydney.
But the star turned up at The Morning Show on Wednesday, to share her recipe for fish tacos with a twist.
Krissy just released The Real Krissy Marsh Cookbook, with all profits going to Ronald McDonald House in Randwick.
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Beer-Battered Fish Tacos
Cooking Time: 15 minutes
Makes 12 — 15.
INGREDIENTS –
750g white fish
1 cup plain flour
¼ teaspoon salt
½ teaspoon bicarbonate of soda
Pich of cayenne pepper
1 cup ice-cold beer
Vegetable oil, for deep-frying
Coleslaw
¼ cup whole egg mayonnaise
2 tablespoons water
1 tablespoon light soy sauce
½ small red cabbage, shredded
¼ green cabbage, shredded
2 cups grated carrot
1 cup coriander
Sauce
½ cup whole-egg or Kewpie mayonnaise
2 tablespoons lemon juice
2 tablespoons tomato sauce
Salsa
200g cherry tomatoes, quartered
½ small red onion, finely diced
1 tablespoon pickled jalapenos
1 tablespoon pickled jalapeno juice
To serve
12-15 small flour tortillas
1 cup coriander leaves
½ iceberg lettuce, shredded
Barbeque corn cobs spread with cayenne butter
METHOD –
To make the coleslaw, whisk the mayonnaise, water, and soy sauce in a bowl. Season with salt and freshly ground black pepper and stir until well combined, Add the cabbages, carrot, and coriander. Stir gently to coat.
This coleslaw is lightly dressed, which is the way we all like it for tacos. Cover and place in the fridge until you’re ready to serve.
To make the sauce, whisk the ingredients until smooth, To make the salsa, mix the ingredients in a bowl and season with salt and freshly ground pepper.
Cut the fish into strips. The length and thickness of your index finger is the perfect size. Put strips on a plate, cover, and place in the fridge until you’re ready to cook.
Preheat the oven to 160°C fan forced. Wrap all the tortillas together in baking paper and then in a sheet of foil and place in the oven to warm. Place the coriander leaves and lettuce into bowls on a large serving board. Place the bowls of coleslaw, sauce, and salsa on the serving board.
Now everything is ready, it’s time to make the batter and cook the fish. Remove fish from the fridge and pat dry. Sift the flour, salt, bicarbonate of soda and cayenne pepper into a bowl. Make a well in the centre. Add the beer and whisk gently until the batter is silky and smooth.
Heat the oil in a deep-fryer, wok or large saucepan to 185°C. You need it to be sizzling to ensure it’s sufficiently hot. (| like to place a piece of bread in the oil and when it starts to bubble, I know l can start cooking.)
Working with one piece at a time, dip the fish into the batter. Using tongs, hold the fish above the oil, then lower it in, continuing to hold it for a few seconds before dropping it in completely. This prevents the fish dropping to the bottom of the pan and sticking to it. Repeat, a few pieces at a time, cooking fora few minutes until golden.
Remove fish to a cake rack to drain. I don’t use paper towels for this as it makes the fish go soggy. Then pile the first batch onto the serving board with the warm tortillas and take to the table.
Continue to cook the fish in batches. Sadly, there is always someone in the kitchen doing this while the rest of the family sits at the table or around the kitchen bench making and eating tacos.
We like to spread the tortillas with the sauce, then top with coleslaw, lettuce, fish, salsa and coriander. Serve with corn on the side.
Note: To make the barbecued corn, blanch it in a large saucepan of boiling salted water. Drain well. Barbecue or grill until charred. Combine 60g butter and a teaspoon cayenne pepper, spread over the charred corn and serve. Get someone else onto this job while you prepare the tacos.