Fish finger tacos recipe
These are the crunchiest, most decadent fish finger tacos with watermelon salsa and avocado cream. You can speed things up by using frozen fish fingers but they won't be anywhere near as good as these.
Recipe from Comfort by John Whaite, published by Kyle Books.
Ingredients
- 2 ripe avocados, peeled and stoned
- 150 ml soured cream
- 1 limes (juice of 2 and zest of 1)
- 1 garlic clove
- 1 pinch fine sea salt
- 2 ripe avocados, peeled and stoned
- 5.3 fl oz soured cream
- 1 limes (juice of 2 and zest of 1)
- 1 garlic clove
- 1 pinch fine sea salt
- 2 ripe avocados, peeled and stoned
- 0.6 cup soured cream
- 1 limes (juice of 2 and zest of 1)
- 1 garlic clove
- 1 pinch fine sea salt
- 400 g hake fillet (or any firm white fish)
- 100 g plain flour
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp garlic salt
- 4 large eggs
- 300 g panko breadcrumbs, crushed a little until fine
- 500 ml sunflower oil, for frying
- 14.1 oz hake fillet (or any firm white fish)
- 3.5 oz plain flour
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp garlic salt
- 4 large eggs
- 10.6 oz panko breadcrumbs, crushed a little until fine
- 17.6 fl oz sunflower oil, for frying
- 14.1 oz hake fillet (or any firm white fish)
- 3.5 oz plain flour
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp garlic salt
- 4 large eggs
- 10.6 oz panko breadcrumbs, crushed a little until fine
- 2.1 cups sunflower oil, for frying
- 1 red onion, very finely chopped
- 500 g watermelon, cut into 1cm (0.5 inch) pieces
- 1 green jalapeño chilli, finely chopped
- 2 limes (juice only)
- 15 g coriander (cilantro), roughly chopped
- 1 red onion, very finely chopped
- 17.6 oz watermelon, cut into 1cm (0.5 inch) pieces
- 1 green jalapeño chilli, finely chopped
- 2 limes (juice only)
- 0.5 oz coriander (cilantro), roughly chopped
- 1 red onion, very finely chopped
- 17.6 oz watermelon, cut into 1cm (0.5 inch) pieces
- 1 green jalapeño chilli, finely chopped
- 2 limes (juice only)
- 0.5 oz coriander (cilantro), roughly chopped
- 12 small tortillas
- 100 g radishes
- 1 handful sliced jalapeño chillies (from a jar)
- 2 limes, cut into wedges
- 12 small tortillas
- 3.5 oz radishes
- 1 handful sliced jalapeño chillies (from a jar)
- 2 limes, cut into wedges
- 12 small tortillas
- 3.5 oz radishes
- 1 handful sliced jalapeño chillies (from a jar)
- 2 limes, cut into wedges
Details
- Cuisine: Mexican
- Recipe Type: Tacos
- Difficulty: Medium
- Preparation Time: 35 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Start by making the avocado cream. Put all the ingredients into a food processor and blitz until very smooth. Decant into a bowl, season to taste, and keep covered in the fridge until ready to use.
- For the fish fingers, slice the fillet into 5cm-long, 2cm-wide strips.
- Prepare the coating ingredients. Mix the flour with the spices and garlic salt and put onto a plate or use a shallow dish. Beat the eggs in a shallow bowl. Put the breadcrumbs into another shallow bowl.
- Dip each strip of fish first into the flour, then into the egg and finally into the breadcrumbs.
- Once it is evenly coated in the breadcrumbs, dip the strip back into the egg, coat well and then dip again into the breadcrumbs to double-coat. It’s a little bit more effort but so worth it for the crunchiest coating on your fish.
- Make your salsa last, just before frying your fish. It tastes much better as fresh as possible. Mix all the ingredients together and season to taste. Get your serving ingredients ready at the same time.
- Heat the oil in a large frying pan. There should be about 2.5cm of oil in the pan. Once the oil is shimmering gently, fry the fish fingers, in batches, until golden and crisp, about 1–2 minutes each side.
- Transfer to an oven tray and keep warm in a low oven while you fry the rest.
- Heat the tortillas in a microwave or the oven until warm but soft and pliable.
- Put all the individual components on the table and allow everyone to dig in and make their own tacos.
This recipe is from Comfort by John Waite, published by Kyle Books. Photography by Nassima Rothacker.
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