Servings: 4

Corn Tortilla: subheading: Corn Tortilla:
1 cup masa flour 1 cup masa flour
¼ tsp salt ¼ tsp salt
¾ cup warm water ¾ cup warm water
Tomatillo Salsa: subheading: Tomatillo Salsa:
300g fresh tomatillos, husks removed, chopped into small cubes 300g fresh tomatillos, husks removed, chopped into small cubes
1 – 2 jalapenos, seeds removed and finely chopped 1 to 2 jalapenos, seeds removed and finely chopped
½ red onion, finely chopped ½ red onion, finely chopped
2 tbsp finely chopped coriander 2 tbsp finely chopped coriander
1 clove garlic, finely grated 1 clove garlic, finely grated
1 juice and zest of lime 1 juice and zest of lime
1 tbsp Tabasco sauce 1 tbsp Tabasco sauce
to taste salt to taste salt
Mexican Chilli Mayo: subheading: Mexican Chilli Mayo:
1 egg 1 egg
2 tbsp lime juice 2 tbsp lime juice
200-250ml grapeseed oil 200 to 250ml grapeseed oil
1 clove garlic, minced 1 clove garlic, minced
1 zest of lime 1 zest of lime
1½ tbsp aji pancha paste 1½ tbsp aji pancha paste
½ tsp agave syrup ½ tsp agave syrup
to taste salt to taste salt
Fried Black Beans: subheading: Fried Black Beans:
½ tsp chilli powder ½ tsp chilli powder
½ tsp garlic powder ½ tsp garlic powder
½ tsp onion powder ½ tsp onion powder
½ tsp paprika ½ tsp paprika
½ tsp cumin ½ tsp cumin
½ tsp salt ½ tsp salt
½ tsp freshly ground black pepper ½ tsp freshly ground black pepper
200g canned black beans, rinsed 200g canned black beans, rinsed
canola oil, for deep frying canola oil, for deep frying
Beer Battered Blue Eye Fish: subheading: Beer Battered Blue Eye Fish:
400g skinless blue eye fish, cut into 2.5cm x 10cm strips 400g skinless blue eye fish, cut into 2.5cm x 10cm strips
1 ½ cups plain flour 1 ½ cups plain flour
1 tsp, plus extra salt 1 tsp, plus extra salt
½ tsp ground black pepper ½ tsp ground black pepper
1½ cup icy cold beer 1½ cup icy cold beer

Preheat oil in deep fryer to 160C.
For the Corn Tortilla, place masa flour and salt to a mixing bowl. Add ½ cup warm water and stir until absorbed. Add remaining water gradually until a soft dough forms.
Knead by hand into a smooth ball. Divide into 8 portions and flatten each between 2 sheets of plastic film using a tortilla press.
Heat a large non-stick frypan or grill pan over medium-high heat. Cook 1 tortilla at a time for 10 seconds. Flip and cook each side until light brown spots form, about 1 to 2 minutes. Remove from the pan and allow to cool before storing in an airtight container.
For the Tomatillo Salsa, place ingredients in a bowl and toss to combine. Season with salt to taste. Cover and set aside in the fridge.
For the Mexican Chilli Mayonnaise, for mayonnaise, whisk eggs and lime juice until pale and emulsified. Slowly add grapeseed oil in a thin stream, whisking continuously or use a stick blender to process until thick. Add remaining ingredients and stir well to combine. Season to taste and set aside in a small bowl in the fridge until required.
For the Fried Black Beans, combine spices, salt and pepper in a small bowl. Mix well and set aside.
Place drained black beans onto several layers of paper towel and pat dry. Deep fry until crispy, about 4 to 5 minutes. Remove from oil and place onto a tray lined with paper towel to dry out and crisp up further. Season immediately with spice mixture. Set aside until required.
For the Beer Battered Blue Eye Fish, mix flour, salt and pepper together in a medium bowl. Gradually add beer, whisking until batter is smooth.
Working in batches, dip strips of fish in batter and coat well. Allow excess batter to drip off, then fry in the hot oil until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate lined with paper towel and season immediately with salt.
To serve, arrange Corn Tortillas, Tomatillo Salsa, Mexican Chilli Mayo, Fried Black Beans and Beer Battered Blue Eye on a platter and serve immediately.