Mexican fish tacos

I was in LA on a trip and the one thing I was dying to try was a fish taco. I ventured down to Hermosa Beach and walked around asking a few of the local shop owners who made the best ones. The consensus was a little shop near the beach – and to the best of my recollection this is what I ate (I devoured them so quickly). This is now a staple recipe in my home, I make it at least once a fortnight and the kids love it.

It’s a  new spin on fish at the dinner table, and if you ever tried a proper fish taco you will love re creating it at home.

TIP:

Talk to your local fish monger and cook with the seasons (yes fish are seasonal !) Where possible buy local wild caught seafood which helps our local fisherman and is always the best quality at the market.

MAKES 20

500 g (1 lb 2 oz) flathead fillets (or any firm, white-fleshed fish), skin and bones removed

60 g (21/4 oz) plain (all-purpose) flour

2 eggs, lightly beaten


150 g (51/2 oz) cornflake crumbs grapeseed oil, for deep-frying

20 small flour tortillas (or use large ones and cut out rounds with a 10 cm
(4 inch) cutter)

2 handfuls of shredded purple cabbage or any type of lettuce

8 tablespoons sour cream or crème fraÎche

4 tablespoons good-quality Mexican chilli sauce

lemon wedges, to serve

guacamole

1 avocado, finely diced


2 tomatoes, seeded and finely diced


1 bird’s eye chilli, chopped
juice of

1 lime


1–2 tablespoons finely diced red onion

1 garlic clove, finely chopped
2 tablespoons chopped coriander

(cilantro) leaves
1 tablespoon extra virgin olive oil

To make the guacamole, mix the avocado, tomato, chilli, lime juice, onion, garlic, coriander and olive oil together.

Cut the flathead fillets into 20 portions.
Preheat the oven to 160°C (315°F/Gas 2–3).
Put the flour in one shallow bowl, the egg in another and the cornflake crumbs in

a third. Lightly season the fish with some sea salt, then dust lightly with flour, coat in the egg and then the cornflake crumbs, patting the crumbs on firmly.

Heat the grapeseed oil in a wok or deep saucepan to 160°C (315°F). Fry the fish in batches for 30–45 seconds until golden and crispy, then turn over and cook for a further 30 seconds or until cooked through. Drain on kitchen paper.

Warm the tortillas on a baking tray in the oven for 3–4 minutes. Fill the tortillas with the purple cabbage, guacamole, fish pieces, sour cream and chilli sauce. Squeeze a bit of lemon juice over the top, then put a skewer through the sides to help hold it together. Serve immediately.