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Beer-battered fish tacos
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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
12 Mexican soft taco wraps
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.
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.
Typical values per serving:
This recipe was first published in May 2021.