20 minutes prep.
25 minutes cooking
- Vegetable oil, for deep-frying
- 400 g (14 oz) skinless firm white fish fillets, cut into bite-sized pieces
- Seasoned plain (all-purpose) flour, for dusting
- 6 white corn tortillas
- 150 g (5½ oz) white cabbage, shredded
- Coriander (cilantro) leaves, lime wedges and pickled jalapeño chillies, to serve
- 2 tomatoes, diced
- 2 spring onions (scallions), thinly sliced
- 1 fresh jalapeño chilli, finely chopped
- 1 garlic clove, finely chopped
- 1 small handful coriander (cilantro) leaves, finely chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Pinch of ground cumin
- 200 ml (7 fl oz) sour cream
- 60 g (2¼ oz/¼ cup) Greek-style yoghurt
- Juice of 1 lime
- Ground chilli, to taste
- 1 egg
- 150 g (5½ oz/1 cup) plain (all-purpose) flour
- ½ teaspoon bicarbonate of soda (baking soda)
- To make the tomato salsa, combine the ingredients in a bowl, season to taste and set aside.
- To make the sour cream sauce, mix the ingredients in a bowl until smooth and combined, season to taste and set aside.
- Preheat the oil in a deep-fat fryer or large saucepan to 200°C (400°F). To make the batter, whisk the egg until light and fluffy, then fold in the flour, bicarbonate of soda and 250 ml (9 fl oz/ 1 cup) iced water (the batter should be a thin consistency – add a little extra water if necessary). Season.
- Dust the flathead pieces in the seasoned flour, then dip into the batter, shaking off any excess, and carefully deep-fry in batches (be careful as hot oil will spit), turning occasionally, for 2–3 minutes until light golden and crisp. Drain on paper towels and season to taste.
- Heat a frying pan over a high heat and warm the tortillas in the pan for a minute on each side. Wrap loosely in a clean tea towel while you cook the remaining tortillas.
- To serve, fill each taco with some fried fish and shredded cabbage, top with the salsa and sour cream sauce and serve with a scattering of coriander, lime wedges and jalapeňos.