Crispy Fish Tacos with Salsa Roja and Smoked Chilli Sour Cream
Soft Flour Tortilla
200g plain flour
½ teaspoon salt
35g butter
75ml water
Method
Rub the flour, salt and butter until the mixture resembles fine crumbs.
Add the water to make a soft dough.
Divide the dough into 4 and roll each piece into a ball.
Roll as thinly as you can into a circle on a floured surface – keep moving the dough around to stop it sticking.
Place a plate on top and cut around for an even circle.
Place on a hot pan or griddle and when bubbles appear, flip over.
Repeat with remaining tortillas and stack between kitchen paper.
Salsa Roja
2 vine tomatoes, quartered
2 cloves garlic, cut in half
½ onion coarsely chopped
1 red chilli, cut in half (remove seeds if you want less heat)
1 tablespoon oil
1 teaspoon cumin seeds (or ground cumin)
1 teaspoon ground coriander
Method
Heat the oil over a low heat and add the tomatoes, garlic, onion and chilli.
Season with salt and cook slowly until the onions and garlic are golden and the tomatoes are mushy. Add the cumin and coriander, cook for a minute then blend with the vinegar. Check seasoning.
Crispy Fish
600g white fish fillet (haddock, coley, whiting are all good)
150g plain flour
1 tablespoon cornflour
½ teaspoon salt
150ml cold lager or sparkling water
100g breadcrumbs (Panko are ideal here)
Oil for cooking
Method
Cut the fish into 8 chunks.
Mix the flour with the cornflour and add the salt.
Whisk in the lager or water to a smooth batter – should be quite thick.
Heat a thumbnail depth of oil in a large frying pan. When a crumb added sizzles, it’s ready. Dip the
fish into batter and then the crumbs. Add to the hot oil.
Cook the fish in batches and keep warm in the oven.
Drain on kitchen paper.
Smoked chilli sour cream
200ml sour cream
1 teaspoon salt
2 teaspoons sweet smoked paprika
Whisk together.
To assemble
1 punnet cherry tomatoes, halved
½ bunch coriander
1 red onion finely sliced.
1 lime cut into wedges
Take a tortilla and add the hot crispy fish.
Spoon around the salsa and sour cream.
Scatter over some of the tomatoes, onions and sour cream.
Roll up and eat – with a napkin!
