Fish Tacos With Pea Guacamole
Serves 4
INGREDIENTS:
500g (1lb 2oz) cod, cut into 16 slices
125g (4½ oz) plain flour
¼ tsp cayenne pepper 1 large egg
250ml (9 fl oz) light beer
125ml (4fl oz) sour cream
1 tbsp minced jalapeño
30g (1oz) freshly chopped coriander, plus more for garnish
250ml (9 fl oz) sunflower oil
8 small flour tortillas
75g (2½ oz) shredded cabbage
For the pea guacamole
200g (6oz) peas (fresh or frozen)
1 avocado, peeled
2 tablespoons fresh mint, chopped
½ teaspoon chilli flakes
1 tablespoon of crème fraiche
juice and zest of 1 lime
sea salt and freshly ground black pepper
Serve with wedges of limes
METHOD:
1. Start by making the batter for the fish. In a large mixing bowl, add flour, cayenne, salt, egg, and beer. Whisk together until you reach a smooth consistency and set aside at room temperature.
2. In a large pot, preheat oil to 350°. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure its evenly browned, about four minutes, then place on a paper towel-lined plate and season with sea salt.
3. In a small bowl make the pea guacamole. Place all the ingredients in a food processor, season with sea salt and freshly ground black pepper and blend for a minute or until smooth.
4. Warm tortillas in a dry skillet. Serve tacos with sour cream, jalapeño cabbage, guacamole, fresh coriander, and lime wedges.
recipe from
Clodagh’s Weeknight Kitchen
