Crispy Fish Tacos

I mean, do I even need to say anything? Oh, maybe only that I guess technically these are fajitas. But fish tacos sounds better. So with fish tacos we will stick, and we should, because they’re pretty damn delicious. Fajitas are pretty perfect entertaining food because if you bar the mess factor (which, let’s face it, we’ve all had that salsa run down our arm before. Wear it like a badge of honour…and then sneakily wipe it off), it’s perfect because everyone can pick and mix and choose what they want, e.g. I hate raw tomatoes and peppers, so I avoid putting them into the soft wrap of amazingness. Fish might not always go down so well with the kids, (or people in general, I’ve learned!) but these are battered and fried, so they’re not exactly healthy but it might help convince a few wraps to go down to some people’s stomachs a bit easier…

I’m not gonna say much more actually, other than you should totally make this. I happened to make some prawns alongside, dipped in the same batter and fried (without shell, bar the tail) to add, but it’s not really necessary.

Serves 3-4 hungry people….

I put the fish recipe first, but I’d advise gathering up your toppings and such below, as well as the guacamole which will become better the more you let it stand in the fridge.

600g of white fish, suck as cod, haddock, hake. Can be a fillet, you’ll be chopping it up into chunks slightly bigger than half an inch anyway. Remove the skin first!
3/4 cup of plain flour
3/4 cup of light beer (I used bavaria, which is non alcoholic! Worked pretty good)
salt and pepper
dash of paprika or mild chili powder
Oil for deep frying.

Rinse and chop your fish as instructed above.

Whisk together 1/2 cup of the four and all the beer in a bowl. Cover, and set aside for 1 hour.

Heat up the vegetable oil in a wok or heavy tall pan, over medium-high heat. When a piece of bread browns in fifteen seconds, the oil is hot enough.

In a shallow bowl, combine the remaining flour with the seasoning. Coat the fish pieces in the dry flour, before dipping into the batter and finally cooking the pieces in the oil, turning every now and then to promote even cooking. The fish should turn golden brown on the outside, about 3-4 minutes, but it depends on the type and thickness of the fish.

Drain on a paper towel, keeping the pieces in a warm oven on very low heat until all the fish is ready.

Serve the fish immediately with the warm tacos/fajitas.

guacamole + wraps:
2 guacamole, pitted and removed from skin
1 tsp of chilli flakes
1/2 tsp of lemon juice
2 cloves of garlic, minced.

In a bowl, mash the guacamole with a fork until fairly smooth. Add the rest of the ingredients, seasoning further to taste. If not using immediately, cover it with cling film and keep in the fridge.

enough fajita wraps/taco shells for everyone, about two per person I usually do. Heat them up quickly in the microwave per the instructions on the packet.

toppings and extras:
cherry tomatoes, rinsed and halved
red/yellow/green pepper, de-seeded, rinsed, and cut into chunks (raw or fried in a pan)
handful of iceberg lettuces, various leaves etc.
large red onion, thinly sliced
spring onions, thinly sliced
red/white cabbage, thinly sliced
sour cream, garnished with coriander + a sprinkle of paprika
cheddar cheese
crumbled feta cheese
I like to place all these in individual bowl, letting everyone choose precisely what they want (and so I can avoid those tomatoes…) plus it’s great fun for the kids, as well as tasty for everyone of course!


3 thoughts on “Crispy Fish Tacos

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