Pile chunks of battered cod, herby tartare and pink pickled onions into tortilla wraps to make these moreish tacos. They serve four, but won’t last long!
Prep:35 mins
Serves 4
150g plain flour75g cornflour½ tsp fine sea salt230ml cold beervegetable oil, for deep-frying4 skinless and boneless cod loins, cut in to 3cm pieces8 small soft corn tortillas2 Little Gem lettuces, shreddedhot sauce, to serve (optional)
STEP 1First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.STEP 2For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.STEP 3Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.STEP 4Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don’t have a thermometer, check the oil is ready by dropping a small cube of bread into the oil – it should turn brown in about 10 seconds.STEP 5Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.STEP 6Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.
