Name: Beer-battered fish tacos
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4
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); 150ml white wine vinegar; 1 tsp coriander seeds crushed; 1 tsp peppercorns; 2 tbsp caster sugar; 1 large red onion finely sliced; 150g mayonnaise; ½ small bunch of dill finely chopped; ½ small bunch of basil finely chopped; ½ tsp Dijon mustard; 1 tsp capers chopped

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

Method

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