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Fish tacos

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the fish tacos

  • vegetable oil, for deep-frying
  • 1 tbsp chia seeds
  • 1 tbsp pumpkin seeds (or any seeds, such as sunflower)
  • 2 tbsp polenta
  • 2 tbsp rolled oats
  • 1 tbsp chilli flakes
  • 397g tin condensed milk (or 1 free-range egg, beaten)
  • 1 lime, juice only
  • 1 tsp salt
  • 4 large plaice fillets or other white fish

For the tomato sauce

  • 2 tbsp olive oil
  • 1 red onion, chopped (or white onion)
  • 2 garlic cloves, chopped
  • 1 dried ancho chilli, soaked in hot water and chopped (or chipotle paste or any other dried chilli)
  • 2 tomatoes, chopped

For the garnish

  • 2 tbsp vegetable oil
  • 8 x 10cm/4in round soft tortillas
  • 100g/3½oz mayonnaise
  • 50g/1¾oz soured cream
  • 1 avocado, mashed (or tinned chickpeas, mashed)
  • 1 tbsp fresh coriander sprigs
  • 100g/3½oz pickled onions, thinly sliced
  • 2 Little Gem, shredded (or any crisp lettuce)
  • 4 spring onions, sliced

Method

  1. To make the fish tacos, Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the seeds, polenta and oats in a wide bowl. Mix the condensed milk, lime juice and salt together in a separate wide bowl, dip the fish in the condensed milk mixture and then in the seed mixture. Deep-fry for about 3–4 minutes, or until golden. Transfer to kitchen paper to cool slightly and chop into large pieces.

  2. To make the tomato sauce, heat the oil in a large frying pan and sweat the onion and garlic. Add the chilli and tomato and cook for 5 minutes. Tip into a pestle and mortar and grind to a rough paste.

  3. To serve, heat the oil in a frying pan and fry the tortillas until puffed and golden. Mix the mayonnaise and soured cream in a bowl. Once slightly cooled, flatten down the tortillas and fill with the tomato sauce, fried fish, mayonnaise mixture, avocado, coriander, pickled onions, lettuce and spring onions. Serve immediately.

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