FISH TACOS

I remember when tacos first came into the general consciousness in Australia when I was a kid – it was all about mince flavoured with premade spice mixes and sauces from a taco kit. Tacos are still popular at my place, but these days it’s about soft tortillas, tangy home-made salsas and crisp fried fish.

Preparation Time 20 minutes | Cooking Time 25 minutes | Serves 6

Vegetable oil, for deep-frying

400 g (14 oz) skinless firm white fish fillets, cut into bite-sized pieces

Seasoned plain (all-purpose) flour, for dusting

6 white corn tortillas

150 g (5½ oz) white cabbage, shredded

Coriander (cilantro) leaves, lime wedges and pickled jalapeño chillies, to serve

TOMATO SALSA

2 tomatoes, diced

2 spring onions (scallions), thinly sliced

1 fresh jalapeño chilli, finely chopped

1 garlic clove, finely chopped

1 small handful coriander (cilantro) leaves, finely chopped

Juice of 1 lime

2 tablespoons olive oil

Pinch of ground cumin

SOUR CREAM SAUCE

200 ml (7 fl oz) sour cream

60 g (2¼ oz/¼ cup) Greek-style yoghurt

Juice of 1 lime

Ground chilli, to taste

BATTER

1 egg

150 g (5½ oz/1 cup) plain (all-purpose) flour

½ teaspoon bicarbonate of soda (baking soda)

To make the tomato salsa, combine the ingredients in a bowl, season to taste and set aside.

To make the sour cream sauce, mix the ingredients in a bowl until smooth and combined, season to taste and set aside.

Preheat the oil in a deep-fat fryer or large saucepan to 200°C (400°F). To make the batter, whisk the egg until light and fluffy, then fold in the flour, bicarbonate of soda and 250 ml (9 fl oz/ 1 cup) iced water (the batter should be a thin consistency – add a little extra water if necessary). Season.

Dust the flathead pieces in the seasoned flour, then dip into the batter, shaking off any excess, and carefully deep-fry in batches (be careful as hot oil will spit), turning occasionally, for 2–3 minutes until light golden and crisp. Drain on paper towels and season to taste.

Heat a frying pan over a high heat and warm the tortillas in the pan for a minute on each side. Wrap loosely in a clean tea towel while you cook the remaining tortillas.

To serve, fill each taco with some fried fish and shredded cabbage, top with the salsa and sour cream sauce and serve with a scattering of coriander, lime wedges and jalapeňos.