Beer Battered haddock Tacos

Name: Beer Battered haddock Tacos
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Latin American, American
Ingredients: 150g plain flour; 75g cornflour; ½ tsp fine sea salt; 230ml cold beer; vegetable oil, for deep-frying; 4 skinless and boneless cod loins, cut in to 3cm pieces; 8 small soft corn tortillas; 2 Little Gem lettuces, shredded; hot sauce, to serve (optional); For the pickled onions; 150ml white wine vinegar; 1 tsp coriander seeds, crushed; 1 tsp peppercorns; 2 tbsp caster sugar; 1 large red onion, finely sliced; For the tartare sauce; 150g mayonnaise; ½ small bunch of dill, finely chopped; ½ small bunch of basil, finely chopped; ½ tsp Dijon mustard; 1 tsp capers, chopped

6 steps

Prep:35minCook:30min

Pile chunks of battered Haddock, herby tartare and pink pickled onions into tortilla wraps to make these moreish tacos. They serve four, but won't last long! Cal 841

Updated at: Mon, 19 Aug 2024 08:34:41 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1052.7 kcal (53%)

Total Fat36.6 g (52%)

Carbs99.8 g (38%)

Sugars9.1 g (10%)

Protein73.9 g (148%)

Sodium845.9 mg (42%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

STEP 1 First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.

Step 2

STEP 2 For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.

Step 3

STEP 3 Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.

Step 4

STEP 4 Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don’t have a thermometer, check the oil is ready by dropping a small cube of bread into the oil – it should turn brown in about 10 seconds.

Step 5

STEP 5 Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.

Step 6

STEP 6 Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.