This month's recipe from Foodlovers :
Beer Battered Fish Tortillas with Coleslaw
a glamorous alternative to fish & chips....
Ingredients
1/4 green cabbage, shredded
1 carrot, grated
1 small red onion, finely chopped
1 tablespoon chopped parsley
1/3 cup roasted and salted blanched peanuts
1 celery stalk, finely sliced
1/2 cup aioli or mayo
1 cup self raising flour
sea salt
1 cup cold lager
1 teaspoon wholegrain mustard
oil for frying
600g white fish fillets eg snapper, blue cod, chopped into rough chunks
8 tortillas (less if large)
1-2 lemons, cut into wedges
Method
Combine cabbage, carrot, onion, parsley, peanuts and celery in a bowl and mix in aioli. Set aside.
Place flour and salt in a bowl and make a well in the centre. Pour in the beer and a spoonful of mustard, whisk until batter is smooth.
Heat enough oil in a frying pan to shallow fry fish. When oil is hot dip fish into batter and then pan fry in batches until crisp and golden. Drain on paper towels.
Warm tortillas and top with coleslaw, fish and wedges of lemon.
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b and dry grasslands that characterise the Mackenzie Basin and nearby natural areas (such as Aoraki/Mt Cook National Park). 
