Baja California Fish Tacos

There is big surf in Mexico, particularly on the west coast and these are the ultimate post surf munchie – or in my case a post ‘near-drowning’ snack. Try these as a lighter alternative to a fajita and a more interesting meal than a fish finger sandwich. Makes four tortilla:

Ingredients:

500g skinless pollock

Juice of 1 lime

50g fine corn masa or fine polenta

1 tsp ground cumin

2 tsp chilli powder, hot or mild

2 tsp salt

2 tsp ground black pepper

Handful of chopped fresh coriander

2 eggs, beaten

4 flour tortillas

Shredded lettuce or mixed leaves

Finely sliced red onion

Pickled jalapeño chillies

Sour cream

Vegetable oil

Slice the fish into goujons (long strips) approx 1 ½ cm thick and 10 cm long. Marinade in the lime juice for no more than 30 mins. Drain and toss in the egg mix. Mix the spices, salt, pepper and masa/flour together in a bowl. Heat approx 3cm of oil in a frying pan. The oil should be hot enough that when you drop in a piece of bread, it bubbles furiously. Drain the fish, and toss in the flour until lightly covered. Fry the goujons a few at a time until golden brown and crispy. Drain on kitchen paper.

Wrap a few fish goujons in a tortilla with a sprinkling of lettuce, coriander, onion and jalapeño and then dribble liberally with the sour cream. Absolutely lush….