Matt Moran’s Fish Tacos

Name: Fish Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: Vegetable oil (for deep-frying); 400 g white fish fillets (firm, skinless, cut into bite sized pieces); Plain flour (seasoned, for dusting); 6 white corn tortillas; 150 g white cabbage (shredded); Coriander (to serve); Lime wedges (to serve); Pickled jalapeño chillies (to serve); 2 tomatoes (diced); 2 spring onions (thinly sliced); 1 fresh jalapeño chilli (finely chopped); 1 garlic clove (finely chopped); 1 small handful coriander (finely chopped); Juice of 1 lime; 2 tbsp olive oil; Pinch ground cumin; 200 ml sour cream; 60 g Greek-style yoghurt; Juice of 1 lime; Chilli powder (to taste); 1 egg; 150 g plain flour; 1/2 tsp bicarbonate of soda

Matt Moranʼs Fish Tacos recipe tastes incredible. See ingredients & method below.

I remember being a kid when tacos first came into the general consciousness in Australia.

Back then, it was all about mince, flavoured with premade spice mixes, served with sauces from a taco kit. Tacos are still popular at my place, but these days its about soft tortillas, tangy home-made salsas, and crisp fried fish. ... More

prep

cook

yield

difficulty

Pairs with

Margarita

Semillon

Ingredients

Vegetable oil (for deep-frying)
400 g white fish fillets (firm, skinless, cut into bite sized pieces)
Plain flour (seasoned, for dusting)
6 white corn tortillas
150 g white cabbage (shredded)
Coriander (to serve)
Lime wedges (to serve)
Pickled jalapeño chillies (to serve)

Tomato Salsa

2 tomatoes (diced)
2 spring onions (thinly sliced)
1 fresh jalapeño chilli (finely chopped)
1 garlic clove (finely chopped)
1 small handful coriander (finely chopped)
Juice of 1 lime
2 tbsp olive oil
Pinch ground cumin

Sour Cream Sauce

200 ml sour cream
60 g Greek-style yoghurt
Juice of 1 lime
Chilli powder (to taste)

Batter

1 egg
150 g plain flour
1/2 tsp bicarbonate of soda

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Method

Tips

To make the tomato salsa, combine the ingredients in a bowl. Season to taste and set aside.
To make the sour cream sauce, mix the ingredients in a bowl until smooth and combined. Season to taste and set aside.
Preheat the oil in a deep-fat fryer or large saucepan to 200°C (400°F).
To make the batter, whisk the egg until light and fluffy, then fold in the flour, bicarbonate of soda and 250ml iced water (the batter should be a thin consistency – add a little extra water if necessary). Season.
Dust the fish pieces in the seasoned flour, then dip them into the batter, shaking off any excess. Carefully deep-fry in batches (be careful as hot oil will spit), turning occasionally, for 2–3 minutes until lightly golden and crisp. Drain on paper towels and season to taste.
Heat a frying pan over high heat and warm the tortillas in the pan for a minute on each side. Wrap loosely in a clean tea towel while you cook the remaining tortillas.
To serve, fill each taco with some fried fish and shredded cabbage. Top with the salsa and sour cream sauce and serve with a scattering of coriander, lime wedges and jalapeños.

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