Fish tacos with salsa and herby sour cream
This weekend’s recipe uses plaice, which is a perfect option for a fish goujon. Pretty much every fish in the sea would work for a fish taco, so use whatever’s fresh and available to you. Other flat fish like megrim, lemon sole and brill would all be fabu
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
10
MINUTES
Ingredients
For the tomato salsa
300g fresh tomatoes
1 red chilli finely diced (seeds removed)
1tb fresh coriander chopped
1 lime juiced
1tb golden rapeseed oil
Sea salt
For the herby sour crea
1 small onion, diced
2 cloves garlic, minced
1 green chilli, finely chopped
1 lime juiced
2 tbsp rapeseed oil
1 large bunch coriander
3 tbsp sour cream
Sea salt
For the plaice goujons
400g plaice goujons
90g Plain flour
1 egg
200ml milk
150g panko breadcrumbs
Method
To make the salsa, take a sharp, small serrated knife, slice the tomatoes in half and remove the seeds. Finely dice the tomato flesh and place in medium sized mixing bowl.
Add the diced red chilli, chopped coriander, lime juice, oil and a good pinch of sea salt. Mix to dress the tomatoes and set aside.
For the herby sour cream
Place the diced onion, minced garlic, chopped green chill, lime juice, rapeseed oil and salt in a food processor.
Blend on high speed until a paste is formed. Scrape down the sides of food processor and add the coriander and sour cream. Blend again on high speed until vivid green and pureed.
Taste to adjust seasoning and refrigerate until serving.
For the plaice goujons
Pre-heat a deep fat fryer to 180 degrees Celsius.
Beat the egg and milk in a small bowl.
Place both the flour and panko breadcrumbs in a small bowl each. Working in batches toss the fillets of fish through the flour first, next through the milk and egg mixture and finally through the panko breadcrumbs shaking off the excess flour, egg and milk and breadcrumbs at each stage.
Working in batches fry for 2 minutes or until Golden brown. Drain on kitchen paper and sprinkle with sea salt.
To serve, warm tortilla wraps.
Place some of the herby sour cream on the base of each wrap, top with a goujon, tomato salsa and finish with a garnish of coriander leaves, your favourite hot sauce and serve with lime wedges.
