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Fish and Chip Tacos
Servings
Makes 4
Prep time
20 minutes
Cook time
15 minutes
When you can’t decide whether you want fish and chips or tacos, have both. Crispy battered fish, shoestring fries, and homemade mushy peas, all topped with creamy Sauce Shop Ranch Mayo.
Ingredients
- For the mushy peas
-
300g tinned marrowfat peas, rinsed
-
25g salted butter, cubed
-
½ lemon, juiced
-
Fresh mint, finely chopped
-
Salt, to taste
- For the battered fish
-
120g plain flour
-
120ml milk
-
120ml water
-
¼ teaspoon baking powder
-
1 teaspoon salt
-
140g cod, cut into taco-sized pieces
-
Rapeseed oil, for frying
- For the shoestring fries
-
2 large Russet potatoes, cut into thin matchsticks (about 3mm / ⅛ inch thick)
-
Salt, to taste
-
Rapeseed oil, for frying
- For assembly
-
Soft taco shells
-
Fresh parsley, finely chopped
-
Salt, to taste
-
Ranch Mayo, for drizzling
Directions
Make the mushy peas
1
In a pan over medium-high heat, melt the butter.
2
Add the rinsed marrowfat peas and a pinch of salt. Cook for 5 minutes, stirring occasionally.
3
Prepare the shoestring fries
Remove from heat and mash the peas with the back of a spoon. Stir in lemon juice and chopped mint. Set aside.
4
Julienne the potatoes into thin matchsticks.
5
Fill a large pot with about 2 litres of water and add salt. Heat until just below boiling, then turn off the heat.
6
Add the potatoes, cover, and let sit for 10 minutes.
7
Drain, rinse with cold water, and spread on a towel to dry. Let them cool for at least 15 minutes.
8
Batter & fry the fish
Heat oil in a deep pan to 170°C (340°F). Fry the potatoes in batches until crispy and golden. Drain on paper towels and season with salt.
9
In a bowl, whisk together the flour, milk, water, baking powder, and salt until smooth.
10
Heat oil in a deep fryer or large pan to 185°C (365°F).
11
Assemble the tacos
Dip each fish piece into plain flour, then into the batter, coating evenly. Carefully lower into the hot oil and fry for about 3 minutes per side until golden and crispy. Drain on paper towels.
12
Warm the tacos in a frying pan until lightly browned.
13
Spread a spoonful of mushy peas onto each taco.
14
Add a handful of crispy shoestring fries.
15
Place a piece of battered fish on top.
16
Drizzle with Ranch Mayo and sprinkle with fresh parsley.
17
Finish with a pinch of salt.
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