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Mitch Tonks' crisp-fried fish tacos with salsa verde
Serves 4 Starters and mains
Ingredients
- 8 finger-sized pieces of skinless fish fillet
- 3tbsp plain flour
- 1 egg, beaten
- handful fine dry breadcrumbs
- vegetable oil, for deep-frying
- 4 flour tortillas
- small handful finely shredded Little Gem lettuce
- 4tbsp chopped salsa verde (see below)
- chilli sauce or good-quality mayonaisse, to serve
For the salsa verde
- bunch spring onions, sliced on the bias
- ½ cucumber, peeled, deseeded and thinly sliced
- 1 green pepper, peeled and finely chopped
- 1tbsp chopped capers
- 1tbsp chopped gherkins
- 1tbsp finely sliced green olives
- 1tbsp chopped mixed fresh herbs, such as tarragon, mint, parsley and chives
- 75ml olive oil
- lemon juice, to taste
- agrodolce or moscatel vinegar, to taste
Method
Dry the pieces of fish with kitchen paper. Put the flour, egg and breadcrumbs in separate bowls. Dip each fish fillet first in flour, then egg and then breadcrumbs to coat evenly all over. Set aside ready for frying.
To make the salsa verde, combine the spring onions, cucumber, green pepper, capers, gherkins, olives and herbs in a bowl, and combine loosely with the olive oil. Add enough lemon juice and agrodolce or moscatel vinegar and salt to balance the flavour.
Heat the oil to 170C. If you don’t have a thermometer or deep-fat fryer, heat the oil in a deep pan – it is hot enough to fry the fish when a small piece of bread dropped in quickly fizzles and crisps. Meanwhile, warm the tortillas under the grill or in a hot dry pan, or blister on the gas ring.
Deep-fry the fish for around 4 minutes or until crisp, then season with salt and freshly ground black pepper.
Put each tortilla on a serving plate and heap on the lettuce, then the salsa verde and top with the fish. Add a blob of chilli sauce or mayo, then wrap.
This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.
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