Crispy Fish Tacos with Tomato Salsa

Name: Crispy Fish Tacos with Tomato Salsa
Cuisine: Mexican
Ingredients: 2 x 350 g (12 oz) hake fillets, skinned and boned; vegetable oil, for deep-frying; 8 soft flour tortillas; 2 Little Gem lettuces, finely shredded; 300 ml (½ pint) sour cream; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; lime wedges, to garnish; 50 g (2 oz) plain flour; 25 g (1 oz) cornflour; 175 ml (6 fl oz) sparking water, well chilled; 4 ripe tomatoes, skinned, seeded and finely chopped; 1 small red onion, finely chopped; juice of 1 lime; 2 tbsp chopped fresh coriander; pinch of caster sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This is a great recipe to get children to eat fish in a novel way. You can use any firm-fleshed white fish, such as coley, whiting or haddock, or even raw, peeled Dublin Bay prawns would be delicious.

Ingredients

2 x 350 g (12 oz) hake fillets, skinned and boned
vegetable oil, for deep-frying
8

Europe
Americas
Ireland
Mexico
Sandwich
Fish course
Pescatarian

Method

To make the tomato salsa, place the tomatoes in a bowl with the red onion, lime juice, coriander and sugar. Season to taste, then stir well to combine and set aside at room temperature to allow the flavours to develop.

To make the batter, place the flour, cornflour, sparkling water and a pinch of salt into a food processor and blend until smooth. Cut the hake fillets into 1cm (½in) stri