Fish Tacos
by Hugh and Her
Ingredients
- Firm white fish (we used whiting)
- 1 cup flour of choice
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp salt
- Black pepper
- Olive oil or ghee (for frying)
To serve (per person):
- 2-3 corn tortillas
- 1 small handful cabbage (finely shredded)
- 1-2 tbsp sour cream
- Pickled red onion
- Fresh coriander (roughly chopped)
- Lime wedges
- CF Billinudgel Green Mojo Sauce
- CF Billinudgel Smoked Hot Sauce
-
Flaky salt
Method:
- In a shallow bowl, combine flour, salt, pepper, garlic granules, paprika and onion powder. Lightly dust each piece of fish in the seasoned flour.
- Heat a large pan over medium-high heat and add olive oil or ghee. Cook the fish for a few minutes on each side until golden, crisp and cooked through. Set aside.
- Warm the corn tortillas in a separate dry pan over high heat until soft, hot and slightly charred.
- To assemble, spread sour cream over each tortilla, then top with cabbage, a piece of fish, pickled onion and fresh coriander.
- Finish with a squeeze of lime, your favourite Church Farm hot sauces and a pinch of flaky salt.
- Enjoy while they’re fresh!
