Cornish Fish Dishes: Crispy Cod Tacos with Spicy Salsa

Crispy cod tacos with salsa

Crispy Cornish Cod Tacos with Salsa

A fresh and spicy dish perfect for family dinners or lunch with friends.

This dish combines sustainable Cornish cod alonside bold and spicy Mexican flavours.

 

To make this recipe you will need:

For the Fish Batter:

      • 140g plain flour, plus extra for dusting
      • 1½ tsp baking powder
      • 1 large free-range egg
      • 1 tsp fine garlic salt
      • Pinch of dried oregano
      • 1 tsp American or Dijon mustard
      • 300g sustainable cod fillet, cut into 2cm strips
      • 1 litre vegetable oil for deep frying

For Serving:

      • 15 small corn tortillas
      • Crispy lettuce, finely shredded
      • Lime wedges

For the Pickled Red Onion:

      • 1 tbsp fine sea salt
      • 1 medium red onion, cut into thin strips
      • Juice of 1 lime
      • Pinch of dried oregano
      • 1 scotch bonnet chilli, finely chopped

For the Salsa:

      • 3 medium ripe tomatoes, finely chopped
      • 1 small onion, finely chopped
      • 3 tbsp chopped fresh coriander
      • Juice of 1 lime

For the Mayonnaise Sauce:

    • 3 tbsp soured cream
    • 3 tbsp good quality mayonnaise
    • Black pepper, to taste

And here’s how to do it…

1: Prepare the Pickled Red Onion:

Mix the sea salt with the red onion in a small non-metallic bowl. Set aside for 10 minutes.
Rinse the onion, drain, then toss with lime juice, dried oregano, chopped scotch bonnet chilli, and a pinch of salt. Set aside.


2: Make the Salsa:

In a non-metallic bowl, mix the finely chopped tomatoes, onion, fresh coriander, lime juice, and a pinch of salt. Set aside.

3: Prepare the Mayonnaise Sauce:

In a bowl, combine the soured cream and mayonnaise. Add black pepper to taste. Set aside.

4: Prepare the Batter:

In a large mixing bowl, combine the flour, baking powder, egg, garlic salt, dried oregano, mustard, and a grinding of black pepper.
Gradually whisk in 175ml of water until the batter reaches the consistency of double cream. Add more water if needed.

5:Prepare the Fish:

Dry the cod fillet strips on kitchen paper, then lightly dust with flour to help the batter stick.
Drop each floured fish strip into the batter and coat well.

6: Fry the Fish:

Pour the vegetable oil into a deep heavy-based pan to a depth of about 10cm. Heat the oil to 180°C on a thermometer (or until a cube of bread browns in 20 seconds).
Deep-fry the fish in batches for 3 minutes on each side until golden brown, then drain on the prepared baking trays. Repeat until all the fish is fried.

7: Assemble the Tacos:

Warm the corn tortillas.
Spread each tortilla with the mayonnaise sauce, then add 1-2 pieces of fried fish.
Top with shredded lettuce, salsa, and some pickled red onion.

Serve with lime wedges and enjoy with a cold beer.

ENJOY XX

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