Saturday, 1 May 2010
Friday night is mostly fish night over here in the UK. Chippies all over the land have queues going right around the corner most Friday nights . . . or at least the good ones do.
People lined up for a Friday night feed of delicious fried fish and hand cut chips, doused in lashings of malt vinegar and salt, and then wrapped in plain paper. Oh my but they are extra good. We like the ones up here in the North West far better than the ones down South. I sure did miss them when we were down there . . .
I fancied something different this week though . . . so thought I would make some fish tacos. I hadn't made them in quite a while and I thought it would make a nice change from our usual Friday night fare . . .
Todd's not into really spicy fare though, so instead of using a spicy batter, I always use a fairly simple beer batter, cutting my cod into strips for quick and easy cooking. I add a spicy dressing though, to make up for the lack of spice in the batter . . . that way Todd can add as much as he wants, or not . . . depending on how spicy he feels!
These are quite simply fabulous!! (They're even better when I make my own tortillas, but I didn't have the time last night so used ready made ones instead.)
Fish Tacos are the best. We love these, and they are very easy to make. Serve in hot flour tortillas with this zesty sauce drizzled over top and some shredded cabbage.
For the fish:
125g plain flour
2 TBS cornflour
1 tsp baking powder
1 large egg
8 fluid ounces of beer or sparkling water
16 ounces of cod fillets, cut into strips
flour for dusting
For the sauce:
120ml of plain yoghurt
the juice and zest of one lime
1 tsp minced, drained pickled capers
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp dried dillweed
1/4 tsp ground cayenne pepper
pinch of hot chili powder
mild flavoured cooking oil, to the depth of 1/2 inch
heated flour tortillas
1/2 of a medium head of cabbage, finely shredded
First make the batter for the fish. Combine the flour, cornflour, baking powder and salt together in a bowl. Blend together the beer (water) and the egg. Whisk this into the flour mixture, mixing it in well.
Make the sauce by whisking together all the ingredients. Mix well. Chill until ready to serve.
Heat the oil in a large deep skillet until it is 190*C/375*F. Season the pieces of cod and then dust with flour, shaking off any excess. Dip into the beer batter and then drop them into the hot oil. Fry until crisp and golden on both sides. Keep warm in a slow oven until all are cooked.
To serve place the fried fish in a heated tortilla, topping with some shredded cabbage and drizzling the spicy sauce over top. Yummy!!