This fish taco recipe is a version of a classic Baja fish taco from Mexico, using Cornish cod instead of their traditional mahi mahi - any white fish will work well though. It's the perfect dish to put down in the middle of the table and let everyone dive in to make their own tacos - simple and delicious with plenty of lively chat and a few drinks.
Jack says: "This is one of my favourite meals of all time, fish tacos. There's honestly no time in my life that I wouldn't just love a plate of fish tacos, a nice cold beer and be sat somewhere sunny."
- 12 x 15cm Corn tortillas
- 600g Cod fillet
- 100g plain flour, seasoned with - pinch of salt and 6 turns black peppermill
- 1 litre corn or vegetable oil
For the batter
- 200g plain flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 275ml ice-cold beer
For the toppings
- ¼ small white cabbage, finely shredded
- 1 avocado, stoned, peeled and diced
For the pico de gallo salsa
- 2 large ripe tomatoes, deseeded and finely diced
- ½ onion or a few shallots, finely chopped
- A handful of coriander, chopped
- 1 green serrano or jalapeño chilli, finely chopped
- ¼ teaspoon salt
- Juice of ½ - 1 lime
1) Warm the tortillas in a dry frying pan, in a microwave or in the oven. Get your toppings – shredded cabbage, diced avocado, and hot chilli sauce – ready. Mix the ingredients for the crema and set aside.
2) To make the pico de gallo salsa, mix all the ingredients in a bowl, starting with the juice of half a lime and adding more to taste, if desired.
3) To make the batter, sift the flour, salt and baking powder into a roomy bowl. Using a balloon whisk, incorporate the beer until you have a smooth batter. Set aside.
4) Cut the fish into fingers about 1cm thick. Heat the oil in a large pan to 190°C. Dip a few pieces of fish into the seasoned flour, shake off the excess, then dip them into the batter. Fry for 2–2½ minutes until crisp and golden. Repeat until you’ve cooked all the fish, draining each batch briefly on kitchen paper to remove excess oil. Sprinkle lightly with salt.
5) Serve the fish immediately in warm tortillas, with the toppings on the table for guests to help themselves.