Beer Batter Fish Tacos with Cherry Tomato Salsa
Beer Batter Fish Tacos with Cherry Tomato Salsa
Enjoy this quick and easy salsa recipe by Donal Skehanfrom Donal Skehan's Feast.
  • Difficulty Level Moderate
  • Technique Deep Frying
  • Preparation Time 15 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • Sour cream, to serve
  • 1 Lime, cut into wedges
  • 2 firm ripe Avocadoes, stoned and finely sliced
  • Good handful of fresh Coriander leaves
  • 1 Red onion, finely sliced
  • ¼ head of White cabbage, finely shredded
  • Tabasco sauce, to taste
  • 12 x 15cm Corn tortillas, warmed through
  • For the salsa:
  • 250 grams Cherry tomatoes, halved
  • 2 Spring onions, trimmed and finely chopped
  • 1 Garlic clove, finely chopped
  • Juice of 1 Lime
  • 1 tablespoon extra-virgin olive oil
  • For the goujons:
  • Sunflower or rapseed oil, for frying
  • 500 grams skinless Fish fillets, such as hake, haddock or cod, cut into goujon-sized pieces
  • 150 grams Plain flour
  • 200 millilitres cold Beer
  • Sea salt and freshly ground Black pepper
  1. 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
  2. Prepare the accompaniments for the fish by arranging the sour cream, lime wedges, avocado slices, 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
  3. For the goujons, fill a high-sided frying pan with 2.5-5cm 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
  4. 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
  5. 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 with a tongs. Drain well on a plate lined with kitchen paper and keep warm on a serving plate while you cook the remainder
  6. Add the warm tortillas to the serving platter and assemble little bits of everything in the tortillas. Wrap up and enjoy!

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