A tasty dish to liven up your evening.
For the batter
- 300g plain flour
- 100g cornflour
- 10g baking powder
- 500g cold sparkling water
- Ingredients (for 1 taco)
- 100g haddock
- Half cucumber
- 50ml olive oil
- 6 cherry tomato
- Small bunch of coriander
- 1 red onion
- 1/4 red cabbage
- 1 baby gem lettuce
- 100g mayonnaise
- 1 lemon and 1 lime
- 2 small 6 inch tortilla wraps
- To make the tempura batter, mix all the dry ingredients in a bowl and pour in sparkling water until you get a thick pourable batter. Set aside.
- To make your salsa, peel the cucumber and cut into 4 pieces, lengthways.
- Take out the seeds in the middle (seeds make salsa very watery).
- Dice the cucumber into small pieces.
- Cut your cherry tomato into 4.
- Peel red onion and cut into small dice.
- Roughly chop coriander, and mix all together in a bowl with half of the juice of the lime and sea salt.
- Slice red cabbage, thinly and put in another bowl, squeeze the other half of the lime over the cabbage and sea salt.
- Roughly slice baby gem lettuce and set aside
- For the lemon and lime mayo, mix in the juice and zest of half a lemon and lime in a small bowl. Mix in mayonnaise, make it as tangy as you like. And if you have some leftover it will last in the fridge.
- For the fish, cut the fish into 4 small pieces and dip it into plain flour and pat off excess flour, dip into batter and tap excess batter also.
- Put straight into the fryer at 190 degrees.
- Hold the tip of the fish for 10 seconds until you see the fish starting to float on the oil and let go. Keep your hand well above the oil and be very careful.
- When fish is golden it's ready, about 3- mins, as they are small pieces, they will cook faster.
- To assemble fish tacos, flash tortilla wrap on a hot pan to crisp up on one side and place small handful of baby gem on bottom.
- Then add a spoon of red cabbage on top, followed by your cooked fish.
- Place a spoon of salsa over each taco.
- Finish with a drizzle of lemon and lime mayo, and sliced spring onion and coriander.