Fish Tacos

Sun, 28 March 2021

Chef: Shane Rigney, Riggers D8

Fish Tacos with Pineapple & Corn Salsa (for 2)

Ingredients:

4 small wheat or corn tortillas
2 small pieces of hake cut into long goujons ( about 6 pieces in total)
2 tbsp of flour
1 tsp of smoked paprika
1 tbsp of ground cumin
½ tsp of garlic powder
½ tsp of cajun spice(if possible, don’t worry if you don't have it)
1 heaped tbsp of greek yoghurt and mayo
1 tsp of chipotle chilli paste or sriracha
1 ripe Avocado, peeled, destoned and cut into chunks

Salsa
1 beef or plum tomato deseeded and finely diced
½ a red onion finely sliced into half moons
A palmful of pineapple chunks chopped slightly smaller from a drained can
A palmful of sweetcorn from a drained can
A small bunch of coriander finely chopped
Juice of 1 lime
Sea salt and pepper

Method
1. Mixed the flour, paprika, cumin, cajun spice and garlic with a little seasoning in a wide bowl
2. Dredge the fish in the coating ensuring an even covering and set aside
3. Mix the chilli paste, yoghurt and mayo in a bowl
4. Mix all the ingredients for the salsa and season well and set aside
5. Coat a large frying pan with about a cm of vegetable oil and bring to a simmer, you want to almost shallow ‘deep fry’ the fish so be careful of spattering. These are great in a deep frying or air frying if you have one. But cook until crisp on each side, about 5 minutes in total. The fish pieces should be half covered in oil and then turned when golden-use a thongs-on the first side.
6. Set aside on some kitchen paper
7. Heat the tortillas in a preheated oven for just minute or so
8. Assemble by placing 2 tortillas on large dinner plates. Slather some spicy mayo down the centre of each, then place the fish atop the sauce. Spoon over some salsa on each taco and arrange the chunks of avocado along the centre. Remember to pile all your grub in the centre as you want the edges of the tacos free to pick up and eat.
9. Serve with more coriander and a lime wedge if you like