These fish tacos are inspired by ones I had in my home village, a place called Downings in Donegal, Ireland. They were from a little fish restaurant called Fisk: https://fiskseafoodbar.com/. If you are ever in that neck of the woods give it a try, pretty tasetastic. As most people know, I'm not a massive fish lover but these are something I can get behind. They're spicy, salty. sweet and crunchy; what more could you ask for. I got this excellent batter recipe from https://www.cdkitchen.com/. I pimped it up a little but I will definitely use this recipe again. It's a keeper. it's pretty quick to put together, you just need to have all the prep done and ready to go.
1/2 cup cornflour
1/2 cup flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp pepper
Pinch of sugar
1/2 cup milk
1/3 cup water
1 tsp smoked paprika
Spicy taco sauce
3 tbsp. mayonnaise
1 1/2 tbsp. hot sauce
1 tbsp. tomato ketchup
75g coleslaw mix
2 tbsp. salad cream
300g cod, cut into goujon size pieces
4 soft tortillas
2 tbsp. pickled onions (here's my recipe: https://www.bevviesnbites.com/post/pickled-red-onions-in-apple-cider-vinegar)
40g pineapple chunks
4 gem lettuce leaves
1l vegetable oil for deep frying
Squeeze of lime
Preheat an oven to 150 degrees Celsius. This is to keep the fish warm as you will need to make them in batches.
Start by making the batter. Mix the dry ingredients into a large bowl. Add the liquid ingredients into a jug and whisk in gentle into the dry mixture. It should make a loose batter. I was a bit worried that it would be too loose and not stick to the fish but it was fine.
Make the sauce by mixing all the ingredients together. Make the coleslaw by mixing the coleslaw mix and salad cream together. Season both with salt and pepper to taste. Set aside.
Heat the oil in a deep base frying pan with a high edge. Otherwise, if you have a deep fat fryer, that's ideal. You can test the heat with a tiny sliver of fish. It should be super hot and sizzle.
Dip the fish goujons into the batter, just do 4 pieces at a time as to many will cool the oil down and they will be soggy and won't crisp up. I used a tongs to add the pieces to the oil. They will cook really quickly. They only take about 1 minute or two each side. Once browned and crispy on one side, flip over. Remove and place on a plate with a kitchen paper on it, just to soak up some of the oil. Remove and place in an oven dish and leave to warm in the oven while you prepare the other batch. Repeat the same process with the remaining fish.
Heat the tortillas in the microwave for 30 seconds.
Start to assemble the tacos with a spoon of the sauce on the bottom. Place the lettuce leaves on next, then the coleslaw, the pineapple, the fish, the onions and finally a little more drizzle of the taco sauce. You can squeeze a little lime over the top.