Recipe: Easy Fish Tacos With Salsa Verde
If you’re hosting friends on a summer evening, this is exactly the kind of dish you want to make. It’s made for sharing, perfect with a crisp, cold glass of white wine, and you can prepare the majority ahead of time! For ease we’ve bought the corn tortillas because I often find masa flour hard to source in the UK, unless you buy it on Amazon. These shop bought ones actually taste great and if you buy the M&S Tortillas they’re the perfect size. I also use these for birria tacos!
Ingredients - Serves 4
12 Corn Tortillas
½ Red Onion
1 Litre Vegetable Oil
For The Fish
500g Cod
150g Plain Flour + Extra for Dusting Fish
50g Cornflour
½ Teaspoon Salt
280ml Sparkling Water (Cold)
1 Tbsp Baking Powder
For The Salsa Verde
40g Basil
40g Parsley
40g Mint
3 Anchovies
60ml Olive Oil
1 Tsp Red Wine Vinegar
Zest + Juice ½ Lime
½ Garlic Clove
Pinch of Salt
Method
1. Start by wrapping your tortillas in foil and placing in the middle of the oven on 120°C to warm through.
2. Next make your salsa verde by placing everything in a food processor and blending until smooth. Add more oil if your salsa feels thick.
3. Next prep the fish. Cut into bit sized chunks and dry with kitchen roll to remove the moister. This will ensure the fish gets extra crispy and does not go soggy.
4. Roll the fish bites into the extra flour to coat, usually about 40g.
5. To make the batter add the flour, cornflour, salt and baking powder into a bowl and mix.
6. Then pour in the sparkling water and gently mix. You don’t over mix, as this will knock out the air bubbles from the water and make the batter less light and crispy. A few lumps are fine.
7. Now the fish is prepped, pour the vegetable oil into a wide pan and heat it. To check if the oil is ready for frying, drop a small amount of batter into the pan after about 3 minutes. If it sizzles and quickly rises to the surface, the oil is ready. Or bring the temperature to 180°C.
8. Add your fish into the pan and cook for 4 minutes. You might have to do 2 batches here. Once cooked place directly onto kitchen roll.
9. Serve by spooning the salsa onto the warmed tacos, placing the fish on top and finish with some thinly sliced red onion. You could also pickle the red onion for added zing.
Enjoy!
