Nud is the founder of Breddos (arguably the best tacos in London). These are his fish tacos. The way he preps the fish should be followed to the letter. Enjoy.
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Serves
4
Cod
Plain Flour
Rapeseed Oil
Wet Fish Batter
Plain Flour
Baking Powder
Light Lager
Vodka
Fine Salt
Salsa
Mango
Lime Juice
Jalapeno
Mint
White Sugar
Olive Oil
Chipotle Mayonnaise
Mayonnaise
Chipotle In Adobo
Sriracha
Serve
Red Cabbage
Limes
Coriander
Small Corn Tortillas
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Serves
4
Cod
Plain Flour
Rapeseed Oil
Wet Fish Batter
Plain Flour
Baking Powder
Light Lager
Vodka
Fine Salt
Salsa
Mango
Lime Juice
Jalapeno
Mint
White Sugar
Olive Oil
Chipotle Mayonnaise
Mayonnaise
Chipotle In Adobo
Sriracha
Serve
Red Cabbage
Limes
Coriander
Small Corn Tortillas
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Step 1.
Start by making your mango salsa. Dice your mango into small chunks, finely chop your jalapeños and mint then mix together in a bowl. Squeeze in your lime and add a pinch of salt, pepper, sugar and a drizzle of olive oil. Set aside.
Step 2.
Now for the chipotle mayo, it’s super easy! Just mix together your mayo, sriracha, and chipotle then set aside.
Step 3.
Quarter your cabbage and slice it into thin strips. Set aside.
Step 4.
On to the wet fish batter. Into a bowl, add 150g plain flour, baking powder, salt, pepper, beer, and vodka. Whisk well to create a smooth batter.
Step 5.
Frying time. Add the remaining flour (100g) to a bowl. Chop your fish into 8 strips and dip each chunk into the flour, shake off any excess then dip it straight into the wet fish batter, making sure it is thoroughly coated.
Step 6.
Heat your rapeseed oil to 180°C/ 356°F. Then, carefully massage the fish into the oil and repeat for all fish chunks. Leave to fry for about 5 minutes until golden and crunchy.
Step 7.
Once your fish is ready, place it on some kitchen roll to cool down. Meanwhile, warm up your tortillas by placing them in a dry pan over low heat until slightly browned.
Step 8.
Time to assemble! Take a tortilla, place some red cabbage on the bottom, followed your chipotle mayonnaise, then the fried fish and a tsp of the mango salsa. Top with a couple of coriander leaves, a squeeze of lime and a pinch of salt. Tuck in! Enjoy!
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