Crispy Fish Tacos
Donal Skehan
Donal Skehan
Recipe - Knocknacarra
Crispy Fish Tacos
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
Sunflower or rapeseed oil for frying
500g skinless fish fillets, such as hake, haddock or cod
150g plain flour
200ml cold beer
Sea Salt
Freshly ground black pepper
Good handful of fresh coriander leaves
1 red onion, finely sliced
¼ head of white cabbage
Tabasco sauce, to taste
Mini tortillas, warmed through
250g cherry tomatoes, halved
2 spring onions
1 garlic clove, finely chopped
1 lime cut into wedges to serve, juice of 1 lime for the salsa, and another for the salsa
1 avocado, peeled and stoned
Small handful coriander
1 tbsp extra-virgin olive oil
Directions
INGREDIENTS
For the goujons:
- Sunflower or rapeseed oil
- 500g skinless fish fillets, such as hake, haddock or cod
- 150g plain flour
- 200ml cold beer
- Sea Salt
- Freshly ground black pepper
To serve:
- 1 lime, cut into wedges
- Good handful of fresh coriander leaves
- 1 red onion, finely sliced
- ¼ head of white cabbage
- Tabasco sauce, to taste
- Mini tortillas, warmed through
For the salsa:
- 250g cherry tomatoes, halved
- 2 spring onions
- 1 garlic clove, finely chopped
- Juice of 1 lime
- 1 tbsp extra-virgin olive oil
For the guacamole:
- 1 avocado, peeled and stoned
- Small handful coriander
- Juice of 1 lime
METHOD
- To make the salsa, mix together the ingredients in a serving bowl and season with salt and pepper, then set aside at room temperature to allow the flavours to develop. Prepare the accompaniments for the fish by arranging the lime wedges, coriander leaves, red onion and cabbage in serving bowls. Squeeze a little lime over the avocado and set aside on a large serving platter with a little bottle of Tabasco.
- For the goujons, fill a high-sided frying pan with 2.5-5 cm of oil and place it over a high heat. It needs to be very hot when you start to fry. Coat the fish in 50g of the flour, shaking off any excess and set aside until needed. Place the remaining 75g of flour in a large bowl, make a well in the middle, then pour in a little beer and mix through. Add the rest of the beer and mix quickly until you have a smooth batter. Season with freshly ground black pepper and then drop a little of the batter into the hot oil; if it floats and puffs up, it’s hot enough.
- Working beside the pan, dip the dusted fish goujons in the batter one at a time and then put in the hot oil. Make sure you do not overcrowd the pan as this will reduce the heat. Cook them for about 4 minutes until golden brown, turning half way through the cooking time using tongs. Drain well on a plate lined with kitchen paper and keep warm on a serving plate while you cook the remainder.
- To make the guacamole, add all of the ingredients into a pestle and mortar with a good seasoning of salt and pepper and combine until your desired consistency.
- Add the warm tortillas to the serving platter and allow everyone to assemble their tacos with the prepared fillings and guacamole.
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Pure Rapeseed Oil 1L
€2.29€2.29/l
Dunnes Stores Skinless Hake Fillets 250gm
€3.00€12.00/kg
Dunnes Stores My Family Favourites Plain Flour 2kg
€1.59€0.80/kg
Age restricted item
Pilsner Urquell Beer 500mlONLY €2.50
€2.50€5.00/l
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Dunnes Stores Irish Herb Coriander 30g
€1.00€0.03/g
Dunnes Stores My Family Favourites Red Onions
€0.99€1.32/kg
Dunnes Stores My Family Favourites Fresh White Cabbage
€1.39
Tabasco Pepper Sauce 60ml
€2.35€39.17/l
Dunnes Stores 8 Plain Tortillas Wraps 512g
Buy 2 for €2.25
€1.19€2.32/kg
Dunnes Stores Cherry Tomatoes 250g
€0.99€3.96/kg
My Family Favourites Scallions
€0.85
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Loose Lime
€0.49
Dunnes Stores Loose Avocado
€0.69
Dunnes Stores Irish Herb Coriander 30g
€1.00€0.03/g
Dunnes Stores Extra Virgin Olive Oil 750ml
€3.99€5.32/l
Recipe
INGREDIENTS
For the goujons:
- Sunflower or rapeseed oil
- 500g skinless fish fillets, such as hake, haddock or cod
- 150g plain flour
- 200ml cold beer
- Sea Salt
- Freshly ground black pepper
To serve:
- 1 lime, cut into wedges
- Good handful of fresh coriander leaves
- 1 red onion, finely sliced
- ¼ head of white cabbage
- Tabasco sauce, to taste
- Mini tortillas, warmed through
For the salsa:
- 250g cherry tomatoes, halved
- 2 spring onions
- 1 garlic clove, finely chopped
- Juice of 1 lime
- 1 tbsp extra-virgin olive oil
For the guacamole:
- 1 avocado, peeled and stoned
- Small handful coriander
- Juice of 1 lime
METHOD
- To make the salsa, mix together the ingredients in a serving bowl and season with salt and pepper, then set aside at room temperature to allow the flavours to develop. Prepare the accompaniments for the fish by arranging the lime wedges, coriander leaves, red onion and cabbage in serving bowls. Squeeze a little lime over the avocado and set aside on a large serving platter with a little bottle of Tabasco.
- For the goujons, fill a high-sided frying pan with 2.5-5 cm of oil and place it over a high heat. It needs to be very hot when you start to fry. Coat the fish in 50g of the flour, shaking off any excess and set aside until needed. Place the remaining 75g of flour in a large bowl, make a well in the middle, then pour in a little beer and mix through. Add the rest of the beer and mix quickly until you have a smooth batter. Season with freshly ground black pepper and then drop a little of the batter into the hot oil; if it floats and puffs up, it’s hot enough.
- Working beside the pan, dip the dusted fish goujons in the batter one at a time and then put in the hot oil. Make sure you do not overcrowd the pan as this will reduce the heat. Cook them for about 4 minutes until golden brown, turning half way through the cooking time using tongs. Drain well on a plate lined with kitchen paper and keep warm on a serving plate while you cook the remainder.
- To make the guacamole, add all of the ingredients into a pestle and mortar with a good seasoning of salt and pepper and combine until your desired consistency.
- Add the warm tortillas to the serving platter and allow everyone to assemble their tacos with the prepared fillings and guacamole.