Fish tacos
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Ingredients
40g panko breadcrumbs
1 tsp smoked paprika
1 tsp garlic granules
salt
pepperÂ
1 egg
300g fresh cod or haddock fillets, cut into goujons
6–7 sprays of rapeseed oil
For the sauce:
3 tbsp lighter than light mayo
1 tsp yellow American mustard
1 pickled gherkin, finely chopped
1 tsp pickle juice from the gherkin jar
1 garlic clove, finely minced
juice of ½ a lime
To build the tacos:
4–6 small wholemeal wraps
Shredded lettuce
1 red onion, halved then finely sliced into half moons
1 large tomato, diced
3-4 tbsp tinned sweetcorn
1 radish, finely sliced
fresh coriander (optional)
Method
Preheat the oven to 200°C.
Lash the panko, smoked paprika and garlic granules, along with the salt and pepper, into a bowl and mix well.
Beat the egg in a separate bowl, then dip the goujons first into the egg, then into the spice mix, making sure they are coated evenly.
Spray a baking tray with a little oil and evenly lay out the coated pieces of fish on it. Pop in the preheated oven and cook for 15-20 minutes, turning and spraying with a little oil halfway through, until the coating is golden and brown.
To make the sauce, mix all the ingredients in a small ramekin and put to one side.
Heat the wraps on a dry pan until soft or pop in the microwave for 20 seconds, then lash on the lettuce, onion, tomato and cooked fish goujons. Finish by shaking over some sweetcorn, drizzle over the sauce, and garnish with some radish and optional coriander.
This recipe is from Gina and Karol Daly's The Daly Dish Rides Again, published by Gill Books.
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