Cornish Fish Dishes: Crispy Cod Tacos with Spicy Salsa

To make this recipe you will need:

For the Fish Batter:

• 140g plain flour, plus extra for dusting
• 1½ tsp baking powder
• 1 large free-range egg
• 1 tsp fine garlic salt
• Pinch of dried oregano
• 1 tsp American or Dijon mustard
• 300g sustainable cod fillet, cut into 2cm strips
• 1 litre vegetable oil for deep frying

For Serving:

• 15 small corn tortillas
• Crispy lettuce, finely shredded
• Lime wedges

For the Pickled Red Onion:

• 1 tbsp fine sea salt
• 1 medium red onion, cut into thin strips
• Juice of 1 lime
• Pinch of dried oregano
• 1 scotch bonnet chilli, finely chopped

For the Salsa:

• 3 medium ripe tomatoes, finely chopped
• 1 small onion, finely chopped
• 3 tbsp chopped fresh coriander
• Juice of 1 lime

For the Mayonnaise Sauce:

• 3 tbsp soured cream
• 3 tbsp good quality mayonnaise
• Black pepper, to taste

And here’s how to do it…

1: Prepare the Pickled Red Onion:

Mix the sea salt with the red onion in a small non-metallic bowl. Set aside for 10 minutes.
Rinse the onion, drain, then toss with lime juice, dried oregano, chopped scotch bonnet chilli, and a pinch of salt. Set aside.

2: Make the Salsa:

In a non-metallic bowl, mix the finely chopped tomatoes, onion, fresh coriander, lime juice, and a pinch of salt. Set aside.

3: Prepare the Mayonnaise Sauce:

In a bowl, combine the soured cream and mayonnaise. Add black pepper to taste. Set aside.

4: Prepare the Batter:

In a large mixing bowl, combine the flour, baking powder, egg, garlic salt, dried oregano, mustard, and a grinding of black pepper.
Gradually whisk in 175ml of water until the batter reaches the consistency of double cream. Add more water if needed.

5:Prepare the Fish:

Dry the cod fillet strips on kitchen paper, then lightly dust with flour to help the batter stick.
Drop each floured fish strip into the batter and coat well.

6: Fry the Fish:

Pour the vegetable oil into a deep heavy-based pan to a depth of about 10cm. Heat the oil to 180°C on a thermometer (or until a cube of bread browns in 20 seconds).
Deep-fry the fish in batches for 3 minutes on each side until golden brown, then drain on the prepared baking trays. Repeat until all the fish is fried.

7: Assemble the Tacos:

Warm the corn tortillas.
Spread each tortilla with the mayonnaise sauce, then add 1-2 pieces of fried fish.
Top with shredded lettuce, salsa, and some pickled red onion.

Serve with lime wedges and enjoy with a cold beer.

ENJOY XX