Fish Tacos

Method

1. To begin, make the batter for the fish. Combine the flour, salt, garlic salt, cumin and paprika in a mixing bowl. Use a whisk to combine them thoroughly and then pour in the ice-cold beer while you whisk away until you get a smooth batter. Pop that into the fridge while you make the slaw and salsa.

2. Finely shred the cabbage. Deseed and very finely slice the red pepper. Pop both of those into a bowl, add a pinch of flaky sea salt, about half a teaspoon is plenty, the chopped coriander and lime juice. Toss everything well to combine and set aside for now.

3. On to the salsa next. Cut the kernels away from a sweet, fresh cob of corn and blanch for two minutes in boiling salted water. Drain and rinse under a cold tap. You only need half of the corn for the salsa but keep the rest to use in a salad or other dish. Deseed and finely chop the chilli. Peel and finely chop the onion. Wash and chop the tomatoes. At this time of year, I use baby plum tomatoes as they have the best flavour. Cut them into quarters and add them to a bowl along with the corn, red onion and the chopped coriander. Add the lime juice, and some flaky sea salt. Taste and add more lime juice and salt if needed.

4. Combine the sour cream and chipotle sauce in a bowl, adding more chipotle sauce if you want a bit more heat.

5. Slice the cod fillets lengthways into strips about 2cm thick. Heat the sunflower oil to 180 Celsius in a saucepan. Dip the fish in the batter. Lightly shake off any excess and fry the cod for about two minutes in batches. Remove the fish from the oil and drain it on kitchen paper, making sure to get the oil back up to 180 Celsius before adding the next batch.

6. While the fish is frying warm the tortillas in a dry pan over a high heat. Give each one just half a minute on each side. Keep the tortillas warm by wrapping them in a clean tea towel.

7. When you have given the fish its first fry, heat the oil back up again and pop all the fish back in at once for one more minute to make it super crispy. Then remove it from the pan, drain on clean kitchen paper and season lightly.

8. Seve all the elements in the middle of the table and let everyone build their tacos as they go. Start with a warm tortilla, adding some of the slaw first, then some of the crispy fish. Sprinkle over some salsa and finish the taco with the chipotle sour cream, some fresh coriander leaves, and a few thin slices of green chilli. Tacos are meant to be eaten with your hands, so tuck in and get messy!