Cooking Instructions

1. Prepare the Fish: 

• Pat the fish fillets dry with a paper towel.
• Season the fillets with salt & pepper.

2. Prepare the Batter: 

• In a bowl, combine 1 cup of flour, baking powder, salt or chicken stock powder, oregano, & mustard.
• Gradually whisk in the beer until the batter is smooth.

3. Coat the Fish: 

• Dip each fish fillet into the extra flour, coating evenly. 
• Dip the floured fillets into the beer batter, ensuring they are fully coated. 

4. Fry the Fish: 

• In a deep pan, heat the oil to 180°C (356°F). 
• Carefully place the battered fish into the hot oil and fry until golden brown on both sides.

5. Pico de Gallo

• Dice some tomatoes, onions, and chillies. Don’t worry about making them perfect, just chop them up into small pieces. 
• Chop up some fresh coriander. It will add a great flavour to our salsa. 
• Now, mix everything together in a bowl & add some lime juice & a pinch of salt. 

¡Listo! Your Pico de Gallo (fresh tomato salsa) is ready to turn any meal into a fiesta. Pair it with your favorite tacos, nachos, or just grab some tortilla chips – let the salsa celebration begin! 

 ¡Viva la Salsa! 🎉 

6. Serve: 

• Remove the fish from the oil and place them on a plate lined with paper towels to absorb excess oil. 
• Serve the beer-battered fish fillets hot with our chipotle mayo, cabbage salad & pico de gallo.