Crispy fish tortillas

Ingredients

• 100 g Flour   

• 50 g  Cornstarch   

• 1/2 bottle of Brugse zot Blond 

• Pinch of salt    

• 1 egg    

• 300 g whiting    

• 4 small tortillas    

• 30 g white cabbage (pointed cabbage)    

• 30 g red cabbage    

• ¼ cucumber    

• 1 lime    

• 1 tsp honey    

• Pinch of salt and pepper     

• 1 tsp horseradish    

• 2 tbsp sour cream    

• 3 tbsp mayonnaise    

• Fresh coriander 

Instructions

1. Heat the fryer at 180 degrees.    

2. Mix the horseradish, sour cream and mayonnaise. Set aside.    

3. Cut the pointed cabbage, cucumber and red cabbage into very fine strips. Season with salt and pepper. Add the juice of a lime and the honey. Leave to stand at room temperature.    

4. Mix the cornstarch, flour, 1 egg and the Brugse Zot Blond and stir into a batter. Season with a pinch of salt.    

5. Heat the tortilla sheets briefly in the pan or grill pan.    

6. Season the whiting with salt and pepper. Cut into strips. Cover with the batter and deep-fry for about 1.5 minutes. Drain briefly.    

7. Cover the tortilla with the vegetables, the fish and finish off with the sauce and a few sprigs of coriander.    

8. Serve with a tasty Brugse Zot Blond.