This is a quick and pretty light supper – ideal last night, when we were both in the office until after 8pm! The recipe is influenced by Rick Stein’s Baja Fish Tacos, from Coast to Coast.
I went a bit overboard with the fish, as you can see above! I wanted to try both cod and sea bass to see which one works better in this recipe so I used two fillets of each. I can confirm that cod is the definite winner, and that is reflected in the recipe below.
I served these with white wraps and shredded iceberg lettuce – if you wanted to be really virtuous, you could use leaves of iceberg as your wrap.
Ingredients (serves 2)
2 fillets of cod, bones and skin removed
100ml sunflower oil
For the batter:
200g flour
200ml sparkling water
2 eggs
For the salsa:
1 red onion, finely chopped
220g baby plum tomatoes, cut into 1/8ths
Juice of one lime
1 tsp sugar
1 red chilli, de-seeded and finely chopped (or 2 if you like more heat!)
Handful of coriander, chopped
For the guacamole
2 avocados, peeled and pitted
Juice of 1 lime
1 red chilli, deseeded and finely chopped
To serve
1/2 iceberg lettuce, shredded
4 white wraps
Mayonaise or soured cream (optional)
Method
1. Combine all the ingredients for the salsa in a bowl; season with salt and pepper and set aside.
2. Mash the avocado with the lime juice, add the chilli and mix well. Season with salt and pepper and set aside.
3. Cut the cod into 2-inch chunks; season with salt and pepper and dust with a light dusting of flour.
4. Combine all the batter ingredients and mix in a food processor until smooth.
5. Heat the sunflower oil in a large deep pan (if you have a deep fat fryer, it would be handy here. I used a wok!) until very hot. Test it with a drop of batter – if it rises to the top, the oil is hot enough.
6. Dip each of your fish pieces in the batter, holding them above the bowl for a minute so that any excess batter drips off, then drop them into the hot oil. Cook for about five minutes, turning once to ensure all the pieces are golden brown all over. Use a slotted spoon to remove them onto a warmed plate with kitchen paper.
7. Warm the tortillas for 30 seconds in the microwave.
I like to serve everything on the table and let everyone help themselves in assembling their tortillas! Enjoy!
Yvo Cooks 