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    Beer-battered fish tacos

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    Beer-battered fish tacos

    • Preparation time: 30 minutes

    Serves: 4

    Ingredients

    4 tbsp soured cream
    1/2 tsp Cooks’ Ingredients Chipotle Paste
    2 limes, juice of about 1 1⁄2 and the rest sliced
    1⁄2 tsp clear honey
    1 shallot, halved and thinly sliced
    250g cucumber, halved and thinly sliced
    250g red cabbage, shredded
    About 250ml sunflower oil
    2 x 260g packs No.1 Icelandic Cod Loin, patted dry on kitchen paper
    100g plain flour
    1 tsp ground cumin
    1⁄2 tsp bicarbonate of soda
    200ml Peroni
    12 Mexican soft taco wraps

    Method

    1. Preheat the oven to 150oC, gas mark 2. Mix the soured cream and chipotle paste in a small bowl. In another bowl, mix the juice of 1 lime with the honey and a pinch of salt, then stir in the shallot and cucumber. In a third bowl, toss the cabbage with a squeeze of lime juice and a pinch of salt. Set aside everything until the fish is cooked.

    2. Heat the oil in a large, non-stick sauté or deep-sided frying pan over a medium-high heat (it should be about 200 C when you start frying – use a sugar thermometer, or a piece of bread dropped in should turn golden in 20-30 seconds).

    Cut the fish into 6cm lengths and season. For the batter, mix the flour, cumin and bicarbonate of soda in a mixing bowl.

    3. When the oil is hot, lightly whisk the beer into the flour mixture (don’t worry if it’s not completely smooth). Dredge the cod, 2-3 pieces at a time, in the batter, then lower into the hot oil (cook in batches and avoid overcrowding the pan). Cook for 2 minutes on each side, nudging them if they’ve stuck a little. The fish should be opaque and flake easily with a fork. Lift out and blot on kitchen paper.

    4. Spread the wraps over a large baking tray and heat in the oven for 2-3 minutes. Serve topped with the fish, cabbage, cucumber and shallot, chipotle cream and lime slices.

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    Cook’s tip

    Use leftover tacos to make quick mini pizzas. Spread with tomato purée, scatter over chilli flakes and sliced mozzarella, then bake. Top with fresh basil.

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