Social media has gone mad for tacos during lockdown. If I thought deeply enough about it I would hazard a guess people have made ‘sharing’ style food as a way to bring each-other together & create a sense of occasion and fun around mealtimes, (as with no social life, mealtimes for many, were literally the highlight of the day).
Anyway, regardless of my poor social observation, I bloody love tacos and anything that involves sharing as I am an irritating, picky eater. The cod itself was inspired by a recipe from Ottolenghi’s book. I then went totally nuts and served them with a fruit salsa and it worked a dream.
And, if anyone asks, fruit and fish is not weird, it’s very chic.
As a side note you can add anything else to fill up these tacos, I cut up some thin slices of pink grapefruit and made a big tray of chilli and turmeric roasted veggies.
Serves 6
1 packet of soft tacos
Gently warm before serving
Pineapple salsa
½ a small pineapple
2 tablespoons lazy chilli or 2 finely chopped red chillis
Lime zest
Salt and pepper
Method
Chop up pineapple and mix with the chilli/ lime zest/ salt and pepper
Lime, coconut & yoghurt dipping sauce
Thick greek yoghurt
1 lime juiced
2 tbl coconut cream or milk
Salt and pepper
Chopped coriander
Method
Mix all the ingredients together in a bowl, you may want to add a a little chili if you fancy a bit of heat
Crusted fish fingers
Cod or haddock - fillet or loin
I used 2 packets so around 500g
Panko breadcrumbs (or you could make your own by blitzing stale bread)
2 tbl turmeric
1tbl cayenne pepper
1tbl chill flakes
60ml coconut cream or milk
1 lime zested
2 eggs whisked together
50g plain flour
2 tbl of coconut or vegetable oil
Method
Cut your fish into thick long chunks, kind of like a fish finger
Place into a bowl with salt and pepper, coconut milk & the zest of lime
Leave for just 1 hour, otherwise the fish will disintegrate
Mix the breadcrumbs/ turmeric and chill flakes and lay out in a flat dish or tray
Mix flour with salt/pepper & cayenne
Remove the fish from the marinade, dip in the flour, then dip in the whisked eggs,
Then roll in the breadcrumb mixture until evenly coated
Heat up oil in frying pan, and fry fish in batches for around 5 mins making sure you turn them over regularly
Once fried, sit on a wire rack
