This is a great recipe of tortillas filled with shallow fried fish goujons, tomato salsa, a little soured cream and some salad. Perfect served with ice cold beer for the grown ups.

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
  • 0.25 Head of white cabbage, finely shredded
  • Tabasco sauce, to taste
  • 12 x 15 cm corn tortillas, warmed through
  • For the salsa:
  • 250 g Cherry tomatoes, halved
  • 2 Spring onions, trimmed and finely chopped
  • 1 Garlic clove, finely chopped
  • Juice of 1 lime
  • 1 tblsp Extra-virgin olive oil
  • For the goujons:
  • Sunflower or rapeseed oil, for frying
  • 500 g Skinless fish fillets, such as hake, haddock or cod, cut into goujon-sized pieces
  • 150 g Plain flour
  • 200 ml 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!