Serves: 4
Ingredients:
Sour cream, to serve
1 lime, cut into wedges
2 firm ripe avocadoes, stoned and finely sliced
Good handful of fresh coriander leaves
1 red onion, finely sliced
¼ head of white cabbage, finely shredded
Tabasco sauce, to taste
12 x 15cm corn tortillas, warmed through
For the Salsa:
250g cherry tomatoes, halved
2 spring onions, trimmed and finely chopped
1 garlic clove, finely chopped
Juice of 1 lime
1 tablespoon extra-virgin olive oil
For the Goujons:
Sunflower or rapeseed oil, for frying
500g skinless fish fillets, such as hake, haddock or cod, cut into goujon-sized pieces
150g plain flour
200ml cold beer
Sea salt and freshly ground black pepper
Method:
- To make the salsa, mix together the ingredients in a serving bowl and season with salt and pepper, then set aside at room temperature to allow the flavours to develop.
- Prepare the accompaniments for the fish by arranging the sour cream, lime wedges, avocado slices, coriander leaves, red onion and cabbage in serving bowls. Squeeze a little lime over the avocado and set aside on a large serving platter with a little bottle of Tabasco.
- For the goujons, fill a high-sided frying pan with 2.5-5cm of oil and place it over a high heat. It needs to be very hot when you start to fry. Coat the fish in 50g of the flour, shaking off any excess and set aside until needed.
- Place the remaining 75g of flour in a large bowl, make a well in the middle, then pour in a little beer and mix through. Add the rest of the beer and mix quickly until you have a smooth batter. Season with freshly ground black pepper and then drop a little of the batter into the hot oil; if it floats and puffs up, it’s hot enough.
- Working beside the pan, dip the dusted fish goujons in the batter one at a time and then put in the hot oil. Make sure you do not overcrowd the pan as this will reduce the heat. Cook them for about 4 minutes until golden brown, turning half way through the cooking time with a tongs. Drain well on a plate lined with kitchen paper and keep warm on a serving plate while you cook the remainder.
- Add the warm tortillas to the serving platter and assemble little bits of everything in the tortillas. Wrap up and enjoy!
