Gluten Free Fish Tacos in Gin and Tonic Batter with Lime Slaw and Avocado
A recipe from Jane Devonshire: I love fish tacos and wanted to try and recreate something similar for home. Pollack is such an ideal fish to use for this as its sustainable, affordable and readily available. Flaky white fish like cod or haddock can be used if you prefer. This recipe makes 6/8 tacos dependant on the size of tortilla used. You will need a deep fat fryer set to 180 or a deep pan filled 2/3 full with sunflower or other flavourless oil.
- Dish Type: Recipe
- Serves: 2
- Preparation time: 30 mins
- Cooking time: 30 mins
- Difficulty: Medium
- Cuisine type: Mexican
- 2X 180g Pollack Fillets (cut into thin 20gm strips)
- 300ml Tonic Water (ice cold)
- 200g Gluten Free Plain Flour (plus a little extra for dusting fish)
- 50ml Gin
- 40g Cornflour
- 2 Teaspoons of Baking Powder
- Pinch of Sea Salt
- 100g Red Cabbage Finely Sliced
- 100g White Cabbage Finely Sliced
- 100g Creme Fraiche
- 100g Mayonnaise
- Zest and Juice of 1 Lime
- Pinch of Sea Salt
- 2 Avocados
- 20g Finely Chopped Coriander including stalks (reserve a few leaves for garnish)
- Fresh Chilli finely chopped to taste (I used about a teaspoon, reserve a little for garnish)
- Squeeze of Lime Juice
- Make the slaw combining all the ingredients adding lime to taste.
- Mash the avocado with the chilli, coriander and lime juice together, leave some texture in the avocado.
- Heat oil to 180, if you don't have a thermometer drop a cube of bread into the pan; if it sinks then rises, sizzling, your oil is hot enough. The oil needs to be deep enough for the fish to be able to cook without touching the bottom of the pan, but watch out that it is not so deep that it splashes over the top of the pan. Alternatively, use a deep fat fryer.
- Take your tortilla and gently fry it both sides, it will puff up and go a little crispy, place onto a kitchen towel and gently fold in half, repeat this process until all your tortillas are done, you don't want them solid, just a little textured.
- Place a little flour for dusting into a bowl and season with salt and pepper. Lightly dust the fish fillets with the seasoned flour.
- Sift the flour, cornflour, baking powder and salt into a large bowl.
- Quickly mix the ice-cold tonic and the gin into the sieved flour and then dunk the dusted fish fillets into the batter, when the fish is coated plunge carefully into the hot oil. Being careful to cook at a time dependant on the size of the pan. If you overload the pan the temperature will plunge.
- The fish should take a few minutes to cook, the batter will be a light golden in colour.
- Remove the fish and place onto kitchen towel to drain until all the fish is cooked.
- To serve you can either put everything in the middle and let people assemble their own or take a taco, add a good dollop of the coleslaw, some crisp fish and top with shredded lettuce and avocado. Sprinkle with chopped coriander and chilli and a little lime and salt if required.
Nutrition per serving
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