Lee’s Crispy Fish Tacos
My Favourite Weekend Dinner…
If you really want to know what I’m craving this weekend for dinner it’s my husband’s crispy fish tacos. It’s a recipe he’s perfected over time. When we do decide to make them on a weekend, we make a big deal out of it, as you guys will know from my having an elevated date night at home post. When we have them and show them off on my Instagram Stories, you lovely lot always ask for the recipe or where we discovered this delicious dish. In actual fact, this dish is entirely from Lee’s head. The effort this took to get this recipe out of my chef-trained husband’s brain was a lot. However, we got there. I know you lovely lot are going to love this dish.
Now, a fair bit of warning. You are going to be dealing with hot oil. My husband has trained as a chef. Therefore, he’s very comfortable near spitting oil and risking his fingers. Please, be very careful with the last steps of this recipe. As a couple, we will not be held responsible if you hurt yourself during this. Be careful so in the end, you can sit back, relax and unwind with some delicious fish tacos…
INGREDIENTS.
(serves 2 people)
2 cod loin fillets (meaty white fish)
100g plain flour
50ml beer/ sparkling water
2 tbsp smoked paprika
1 tsp ground ginger
1 tsp ground cumin
500ml vegetable oil
salt & pepper
(serve with salsa and spicy mayo)
CRISPY FISH TACOS.
Dice the fish into large chunks and pat dry to get rid of excess moisture. In a large bowl, mix the flour with smoked paprika, ginger and cumin together. Season with salt and pepper.
Next, add beer/ sparkling water into the bowl gently, ensuring you are mixing together. Continue to add the beer/ sparkling water slowly until you have a thick pancake-like batter. Take the fish and place into the bowl, making sure each piece is coated evenly. Place the pieces of fish onto a place and to one side.
Next, prep your salsa and the taco wraps. With this dish, a mango, tomato salsa gives this dish a lovely fruity kick. If you are going to make spicy mayo for this dish, now is the time to make it also. You can find the recipe for our version here.
Now it’s time to batter the fish. First, heat the oil in a heavy bottom pan over a medium/ high heat. A skillet or crockpot is the way to go. Please ensure you’re being careful. The oil is going to get very hot. You’ll know when it’s ready as it will start to spit. Taking a piece of fish, carefully place into the oil (watch your fingers and don’t drop from a height). Cook for 2- 3 minutes or until the batter starts to crisp and darken.
Once cooked, take the piece of fish out of the pan and place into a tray lined with some kitchen roll. Continue the steps above with the other pieces of fish. If you’re feeling comfortable, do multiple pieces at a time to speed the process up.
Serve the fish with the salsa, wraps, spicy mayo and a squeeze of lime.
