Fish taco
By James Bligh
Ingredients
- Fresh white chunky fish – cod, haddock, pollack etc.
- Panko breadcrumbs (or good bread crumbs)
- Smoked paprika
- Dried oregano
- Vegetable oil for shallow frying
- Lime
- Spring onions
- Coriander
- Smoked paprika
- Flour or corn tortilla wraps
For the guacamole
- Avocado
- Red onion, diced
- Coriander, finely chopped
- Cherry tomatoes, finely chopped
- Red jalapeno, finely chopped
For the pickled onions
- Red onions, finely sliced
- Cider vinegar
- Sugar
Method
Start with your guacamole. Mash your avocado and mix with finely chopped red onion, coriander, cherry tomatoes and jalapeno. Season well. Leave aside.
Next, finely slice red onion into thin rings, and pop in a bowl with enough cider vinegar to coat. Add a pinch of sugar and set aside.
Tip a good amount of breadcrumbs into a big bowl (enough to coat all your fish) and season this with smoked paprika and dried oregano. Nearly over season it, as there will be a lot left in the bowl. Chunk up your fish fillets, pop in the bowl and shake till they are evenly covered.
In a heavy-based pot, or deep fryer add enough oil to shallow fry (about 2-3cm) and bring up to a temperature that sizzles a breadcrumb. Add your fish in and fry for around a minute or until the coating is browned nicely. Remove and drain on kitchen paper and keep warm.
Scorch tortillas over an open flame till slightly charred round the edges but still soft, wrap in tin foil to keep warm. Finely slice spring onions, coriander and limes. Drain the red onions which should be nicely pickled now, then serve all the components at the table with a shaky jar of smoked paprika and let people dive in. A massive treat.
