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main-meals

Beer Batter Fish Tacos with Cherry Tomato Salsa

Perfect weekend brunch.

30 4
Beer Batter Fish Tacos with Cherry Tomato Salsa | DonalSkehan.com, Perfect weekend brunch.

main-meals

Beer Batter Fish Tacos with Cherry Tomato Salsa

Perfect weekend brunch.

Tuesday, May 26, 2015

Sour cream, to serve

1 lime, cut into wedges

2 firm ripe avocadoes, stoned and finely sliced

Good handful of fresh coriander leaves

1 red onion, finely sliced

¼ head of white cabbage, finely shredded

Tabasco sauce, to taste

12 x 15cm corn tortillas, warmed through

For the salsa:

250g cherry tomatoes, halved

2 spring onions, trimmed and finely chopped

1 garlic clove, finely chopped

Juice of 1 lime

1 tbsp extra-virgin olive oil

For the goujons:

Sunflower or rapeseed oil, for frying

500g skinless fish fillets, such as hake, haddock or cod, cut into goujon-sized pieces

150g plain flour

200ml cold beer

Sea salt and freshly ground black pepper

High-sided frying pan

30 mins
Serves 4

This is a great recipe of tortillas filled with shallow fried fish goujons, tomato salsa, a little soured cream and some salad. Perfect served with ice cold beer for the grown ups…

 

 

To make the salsa, mix together the ingredients in a serving bowl and season with salt and pepper, then set aside at room temperature to allow the flavours to develop. Prepare the accompaniments for the fish by arranging the sour cream, lime wedges, avocado slices, coriander leaves, red onion and cabbage in serving bowls. Squeeze a little lime over the avocado and set aside on a large serving platter with a little bottle of Tabasco.
For the goujons, fill a high-sided frying pan with 2.5-5cm of oil and place it over a high heat. It needs to be very hot when you start to fry. Coat the fish in 50g of the flour, shaking off any excess and set aside until needed. Place the remaining 75g of flour in a large bowl, make a well in the middle, then pour in a little beer and mix through. Add the rest of the beer and mix quickly until you have a smooth batter. Season with freshly ground black pepper and then drop a little of the batter into the hot oil; if it floats and puffs up, it’s hot enough.
Working beside the pan, dip the dusted fish goujons in the batter one at a time and then put in the hot oil. Make sure you do not overcrowd the pan as this will reduce the heat. Cook them for about 4 minutes until golden brown, turning half way through the cooking time with a tongs. Drain well on a plate lined with kitchen paper and keep warm on a serving plate while you cook the remainder. Add the warm tortillas to the serving platter and assemble little bits of everything in the tortillas. Wrap up and enjoy!
30 mins
Serves 4

Ingredients

Sour cream, to serve

1 lime, cut into wedges

2 firm ripe avocadoes, stoned and finely sliced

Good handful of fresh coriander leaves

1 red onion, finely sliced

¼ head of white cabbage, finely shredded

Tabasco sauce, to taste

12 x 15cm corn tortillas, warmed through

For the salsa:

250g cherry tomatoes, halved

2 spring onions, trimmed and finely chopped

1 garlic clove, finely chopped

Juice of 1 lime

1 tbsp extra-virgin olive oil

For the goujons:

Sunflower or rapeseed oil, for frying

500g skinless fish fillets, such as hake, haddock or cod, cut into goujon-sized pieces

150g plain flour

200ml cold beer

Sea salt and freshly ground black pepper

You'll Need

High-sided frying pan

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  • петя спасова

    this is something new-fried fish in a mexican pancake , have to try this !