Makes 4 tacos
Gurnard, cod, pollack, monkfish, mackerel, prawns - literally any fish will work in this taco. If you don't want to deep-fry the fish, simply grill it, barbecue it, or pan fry it. This is a great recipe for the whole family.
8 finger-sized pieces of skinless fish fillet
3 tablespoons plain flour
1 egg, beaten
A handful of fine dry breadcrumbs
Vegetable oil for deep-frying
4 flour tortillas
A small handful of finely shredded little gem lettuce
4 tablespoons of chopped salsa verde of your choice
Chilli sauce or mayonnaise of your choice
Salt and freshly ground black pepper
Dry the pieces of fish with kitchen paper. Dip the fish in flour, then egg and then breadcrumbs to coat evenly all over. Set aside ready for frying.
Heat a deep pan of oil to 170C. (If you don't have a thermometer or deep-fat fryer, heat the oil in a deep pan - it is hot enough to fry the fish when a small piece of bread dropped in quickly fizzles and crisps.) Meanwhile, warm the tortillas under the grill or in a hot dry pan.
Deep-fry the fish for about 4 minutes until crisp, then season. Put each tortilla on a plate and heap on the lettuce, then the salsa verde. Place the fish on top. A blob of chilli sauce or plain mayo can work nicely on top. Wrap and enjoy.