Spice up your summer menu with these delicious fish tacos - the perfect accompaniment to an ice-cold beer
This is a great recipe of tortillas filled with shallow-fried fish goujons, tomato salsa, a little soured cream and some crunchy salad. Perfect served with ice-cold beer for the grown ups.
You will need
For the salsa: 250g cherry tomatoes, halved
2 spring onions, trimmed and finely chopped
1 garlic clove, finely chopped
Juice of 1 lime
1 tablespoon extra-virgin olive oil
For the goujons: Sunflower/rapeseed oil, for frying
500g skinless fish fillets, such as hake, haddock or cod, cut into goujon-sized pieces
150g plain flour
200ml cold beer
Sea salt and freshly ground black pepper
1 lime, cut into wedges
2 firm ripe avocados, stoned and finely sliced
Good handful of fresh coriander leaves
1 red onion, finely sliced
¼ head of white cabbage, finely shredded
Tabasco sauce, to taste
12 x 15cm corn tortillas, warmed through
To make the salsa, mix together the ingredients in a serving bowl and season with salt and pepper, then set aside at room temperature to allow the flavours to develop.
Prepare the accompaniments for the fish by arranging the sour cream, lime wedges, avocado slices, coriander leaves, red onion and cabbage in serving bowls. Squeeze a little lime over the avocado and set aside on a large serving platter with a little bottle of Tabasco.
For the goujons, fill a high-sided frying pan with 2.5-5cm of oil and place it over a high heat. It needs to be very hot when you start to fry. Coat the fish in 50g of the flour, shaking off any excess and set aside until needed.
Place the remaining 75g of flour in a large bowl, make a well in the middle, then pour in a little beer and mix through. Add the rest of the beer and mix quickly until you have a smooth batter. Season with freshly ground black pepper and then drop a little of the batter into the hot oil; if it floats and puffs up, it's hot enough.
Working beside the pan, dip the dusted fish goujons in the batter, one at a time, and then put in the hot oil. Make sure you do not overcrowd the pan as this will reduce the heat. Cook them for about four minutes until golden brown, turning halfway through the cooking time with a tongs.
Drain well on a plate lined with kitchen paper and keep warm on a serving plate while you cook the remainder. Add the warm tortillas to the serving platter and assemble little bits of everything in the tortillas.
Wrap up and enjoy!
If you’re a bit of a craft-beer connoisseur, Kinnegar Brewing has a range of full-flavoured, farmhouse beers to try. Nestled in the Rathmullan, Donegal, the brewery uses traditional methods to create its range of beers, ales and ports. You can also visit the brewery to see how they create their signature brews. The range is available in select stockists nationwide and is perfect for a certain beer-battered fish taco recipe too!
If you give my fish tacos a try, I can’t emphasise the importance of buying good-quality fish enough. I always get mine from my local fishmonger Nicky’s Plaice, a second-generation fishmonger on the pier in Howth, Co. Dublin. Martin McLoughlin and his team catch and supply some of the best quality seafood I have ever tasted, so if you’re in the area, make sure to drop in and tell them Donal sent you!
Guacamole is such a simple recipe and goes great with bbq’d chicken, fish tacos or even piled high on tortillas chips. Mash two ripe avocados until you have a chunky texture, add the juice of half a lime and some chopped coriander. I like to add a dash of Tabasco for a kick, and season with salt and pepper. Sprinkle with more coriander and you’re good to go!