Beer battered fish tacos
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 11 cloves black garlic, peeled
- 1 lime, zested and juiced, plus wedges to serve
- 1⁄2 tsp Worcestershire sauce
- 1⁄2 a small bunch coriander, plus extra to serve
- 400g skinless cod fillets, cut into five 9cm goujons
- 6 tbsp Japanese or egg yolk mayonnaise
- 175g self-raising flour, plus extra for dusting
- 355ml IPA, lager or sparkling water, cold
- vegetable oil, for frying
- 6-8 small corn or flour taco tortillas
- shredded pickled red cabbage, to serve
Method
- STEP 1
Pound together 8 of the garlic cloves, 2 tbsp of the lime juice and 1 tsp zest, the Worcestershire sauce, coriander and 1 tsp of salt using a pestle and mortar until it forms a thick paste. Rub all over the cod, then cover and leave to marinate for 15-20 minutes.
- STEP 2
Meanwhile, mash together the remaining 3 garlic cloves with the mayo, then set aside. Whisk together the flour, 1 tsp of salt and the IPA until you have a batter the consistency of double cream. Chill for 15 minutes.
- STEP 3
Prepare a small bowl of flour. Fill a medium, heavy-based pan two-thirds of the way up with the oil and heat to 180C, or until a piece of bread browns in 30 seconds.
- STEP 4
Take a piece of the marinated cod and coat it in the flour. Tap off any excess, then dip in the batter, again shaking off any excess.
- STEP 5
Carefully fry the fish in the oil for 3-4 minutes or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Warm the tortillas in a dry pan for 30 seconds each side, then spread over the garlic mayo, pile on the fish and cabbage, and serve with extra lime wedges and coriander sprinkled over.
