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FISH & CHIP TACOS
FISH & CHIP TACOS
by goodmoodfood.uk
Ingredients
- 4 Atlantic Cod Loins, cut into 4cm pieces
- 150 g plain flour
- 75 g cornflour
- 1 tsp salt
- 0.5 tsp paprika
- 250 ml cold beer I used corona
- Vegetable oil for frying
- 4 baking potatoes cut into chips
- 1 tsp mixed dried herbs oregano & thyme
- 8 small tortillas grilled on one side
- 1 romaine lettuce chopped
- Half bag of rocket
- Half cucumber cut into small pieces
- Pickled red onions
- Tartare sauce
- 1 lemon quartered for serving
Instructions
- In a large mixing bowl, sift in the flour & cornflour. Add the salt & paprika then mix.
- Create a well in the middle & pour in the beer. Whisk well until a smooth batter forms. Cover & refrigerate for 30 mins.
- Preheat the oven to 200C. Add the chips to a large baking tray & drizzle with olive oil until well coated.
- Add a generous pinch salt & the dried herbs. Toss then bake for 40 mins until crispy.
- Pour the vegetable oil in a large deep pan until a third full. Heat on a high temperature until hot - test temperature by adding a small piece of bread, it should go golden & crispy in 10 seconds.
- When the oil is ready, remove the batter from the fridge then dunk a few cod pieces into the batter. Toss until well coated then add to the oil.
- Fry each piece for 3-5 mins each side until golden & crispy. Remove & let rest on kitchen towel. Repeat with remaining pieces.
- To assemble, add 1-2tsp of tartare sauce per taco then lettuce, rocket, cucumber, chips, fish & pickled red onion. Finish with a squeeze of lemon
Tried this recipe?Let us know how it was!
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