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Crispy Cod Tacos

Serves 4

These tacos are my date night go to served with an ice-cold beer or cocktail. They’re easy and fun to make and look super pretty too. You can substitute the cod for any flakey white fish such as haddock or hake.

For The Slaw:
1/2 Head of Red Cabbage
2 Medium Vine Tomatoes
Small Bunch of Coriander
1 Lime
Salt

For The Fish:
1 Cup Plain Flour
1 Tbsp of Cajun Seasoning
1/2 Tsp of Baking Powder
250ml Lager Beer
300g of Cod
Vegetable Oil

For The Cream:
2 Avocados
2 Tbsp of Sour Cream
1/2 Lime
Salt

To Finish:
8 Soft Taco Wraps
Coriander Sprigs

Start by making the slaw. Shred the cabbage and place it into a large bowl. Slice the tomatoes in half, scoop out the seeds, dice into small cubes and add to the bowl. Finely chop the coriander and add to the bowl. Squeeze in the juice of the lime to dress the slaw and season with salt. Toss to combine, taste and season accordingly. Set aside.

Cut the cod into 1-inch thick strips. In a large bowl, combine the flour, cajun seasoning and baking powder. Slowly add the beer and whisk to create a smooth batter. Leave the batter to rest for 10-15 minutes.

Meanwhile, make the avocado cream. Add the avocados, sour cream, lime juice, lime zest and a good pinch of salt to a blender and blend until smooth. If you don’t have a blender just mash all the ingredients together.

Heat enough vegetable oil in a large pot to deep fry the fish. You want the oil to be roughly 180 celsius. You can test the temperature by dropping in a little batter and seeing if it bubbles and crisps up. Coat the fish strips in batter, carefully place them in the oil and fry until golden and cooked through, about 5-7 minutes. Once cooked, remove from the oil, season generously with salt and leave to cool for a minute on a baking sheet or paper towels.

Taco time. Spoon some avocado cream on the tortilla wraps, top with slaw and finish with your crispy cod. Tear over a few coriander sprigs and dig in.