Beer Battered Smokey Port Lincoln Mussel Tacos
Created by Brodie Nalywajko - Pierogi Studio
INGREDIENTS
2 x Little Tin Co. Smokey Port Lincoln Mussels with Cape Jaffa Whisky, drained
150g plain flour
½ tsp baking powder
½ tsp smoked paprika
½ tsp garlic powder
250ml Mexican beer (or any lager-style)
Oil to fry
6 Corn Tortillas
2 handfuls finely shredded green cabbage
Lime wedges and coriander leaves
Pico De Gallo
2 roma tomatoes, finely diced
1 small white onion, finely diced
½ long, green chilli, finely chopped
½ small bunch coriander, finely chopped
Juice of ½ lime
1 clove garlic, crushed
Avocado Crema
1 small, very ripe avocado
60g sour cream
60g whole egg mayonnaise
Juice of ½ lime
¼ cup coriander leaves
Sea salt flakes and freshly cracked black pepper
METHOD
To make the beer batter, combine flour, baking powder, paprika and garlic powder in a large bowl & season with salt. Slowly pour in the beer, whisking until the ingredients just come together (it might be a little lumpy, this is fine!). Refrigerate for 30 mins.
To make the pico de gallo, combine all ingredients in a bowl, mix well and sit at room temperature.
To make the avocado crema, combine all ingredients in a small blender/food processor until smooth. Season.
Heat oil in a deep fryer or deep sauce pan to 180-190ºC (it helps if you have a kitchen thermometer here but if you don’t, the oil is the right temperature when a small piece of bread becomes golden in 10-15 seconds). One at a time, carefully dip each mussel in the batter to coat.
Add battered mussels to the hot oil (you can fry around 10 at a time), fry for 30 seconds or so until very golden and crispy. Drain on paper towel, sprinkle with sea salt.
Heat tortillas is in very hot, dry frypan, about 10 seconds on each side, wrapping in a clean tea towel as you go to keep them warm.
TO SERVE
Arrange shredded cabbage onto each taco. Top with pico de gallo, spoon over the avocado crema and tuck in the crispy, golden mussels. Scatter with a little extra coriander leaves and serve with lime wedges.