COD TACOS

INGREDIENTS

600g skinless thick cod fillets

25g plain flour

2 eggs, beaten

50g panko breadcrumbs

100g mayonnaise

2 tbsp chopped fresh coriander plus extra leaves for the salad

juice ½ lime, plus wedges for serving.

1/3 cucumber, halved and sliced

2 baby gem lettuces, roughly torn

1 small red onion, sliced

rapeseed oil for deep frying

8 small flour tortillas

chilli sauce, to taste

METHOD

1. Cut the cod into thick bite-size pieces. Place the flour, beaten egg and panko breadcrumbs in three separate bowls. Toss the fish in the flour, then dip in the egg and then coat with the breadcrumbs. Repeat until all the fish has been coated. Set to one side.

2. To make the lime mayo, combine the mayonnaise, coriander and lime juice, adding a little more if needed. Set to one side. Combine the cucumber, lettuce, onion and some coriander leaves and serve in bowl.

3. Heat the oil in a deep saucepan until it reaches 180^oC. Gently lower the fish into the hot oil and fry for 3-4 minutes depending on the thickness of the fish. Do this in batches to ensure the oil stays hot enough.

4. To serve, warm the tortillas, fill with a little of the salad, some of the fish and then spoon over the lime mayo. Add a drizzle of chilli sauce and serve with lime wedges.