Name: Fried fish tacos with lime and coriander cabbage and chipotle cream
Prep time: 2 h
Cook time: 30 min
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 red onion, thinly sliced; 50ml/2fl oz cider vinegar; ½ orange, juice only; 1 lime, juice only; 1 fresh habanero chilli, split; vegetable oil, for deep-frying; 200g/7oz plain flour, plus extra for dusting; ¼ tsp ground cumin; ½ tsp bicarbonate of soda; 1 bottle lager; 400g/14oz hake or cod fillet, lightly salted and cut into finger-sized pieces; salt; 3 soft flour tortillas, lightly toasted, to serve; ¼ white cabbage, shredded; 2 tbsp chopped fresh coriander; ½ lime, juice only; salt; 1 beef tomato, diced; 1 ripe avocado, diced; 1 banana shallot, diced; 1 lime, juice only; 1 green chilli, chopped; 1 tsp fresh oregano, chopped; 2 dried chipotle chillies, rehydrated and chopped; 2 tbsp soured cream; 2 tbsp mayonnaise; 1 lime, zest and juice

Prepare: 1-2 hours
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Nut-free

Deep-fried battered fish pieces are served in tortillas with freshly made lime and coriander cabbage, chipotle cream and pico de gallo.

By Matt Tebbutt

From Saturday Kitchen

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Ingredients

For the pickled onions

1 red onion, thinly sliced
50ml/2fl oz cider vinegar
½ orange, juice only
1 lime, juice only
1 fresh habanero chilli, split

For the tacos

vegetable oil, for deep-frying
200g/7oz plain flour, plus extra for dusting
¼ tsp ground cumin
½ tsp bicarbonate of soda
1 bottle lager
400g/14oz hake or cod fillet, lightly salted and cut into finger-sized pieces
salt
3 soft flour tortillas, lightly toasted, to serve

For the lime and coriander cabbage

¼ white cabbage, shredded
2 tbsp chopped fresh coriander
½ lime, juice only
salt

For the pico de gallo

1 beef tomato, diced
1 ripe avocado, diced
1 banana shallot, diced
1 lime, juice only
1 green chilli, chopped
1 tsp fresh oregano, chopped

For the chipotle cream

2 dried chipotle chillies, rehydrated and chopped
2 tbsp soured cream
2 tbsp mayonnaise
1 lime, zest and juice

Method

To make the pickled onions, soak the onion in boiling water for 10 minutes. Drain and toss with the rest of the ingredients in a bowl. Leave for a few hours to pickle.
To make the tacos, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the flour, cumin and bicarbonate of soda together in a bowl, pour in the lager little by little to form a batter. Dust the fish in some flour and then dip in the batter. Deep-fry the fish pieces in the hot oil until crisp. Transfer to kitchen paper to drain and keep warm.
To make the lime and coriander cabbage, season the cabbage well with salt and massage to soften. Toss with the coriander and lime juice in a bowl. Set aside.
To make the pico de gallo, mix all of the ingredients together in a bowl. Set aside.
To make the chipotle cream, mix all of the ingredients together in a bowl. Set aside.
Serve the tortillas, battered fish, lime and coriander cabbage, pico de gallo and chipotle cream. Assemble the tacos and garnish with the pickled onions.