CRISPY FISH TORTILLAS WITH CLEMENTINE SALSA

Prep time: 20 minutes Cook time: 15 minutes

Serves 4

I’ve served these many times at food festivals and they are a great way to use up fish-fillet trimmings (saved in the freezer for a rainy day) if you cook a lot of fish at home. As they are cut into small pieces, coated in flour then fried, a mixture of fish is perfect. Or ask your fishmonger specifically for fish trim, which should be a lot cheaper than prime fillets or cuts.

INGREDIENTS – vegetable or corn oil,

for deep-frying

– 100g gluten-free

self-raising flour

– ½ tsp cayenne pepper – 150ml milk

– 300g skinless fish trimmings, cut into rough 2cm chunks – 4 large or 8 small soft

flour tortillas

For the salsa

– 2 clementines, peeled, segmented and cut into chunks

– 2 red chillies, finely chopped, seeds and all

– 4 spring onions, halved lengthways and finely chopped

– 2 tbsp chopped

coriander

– 2 tbsp olive oil

– juice of 1 lime

METHOD Preheat about 8cm of oil to 160-180C in a large thickbottomed saucepan or deep-fat fryer.

Place the flour in a shallow bowl or box and season with the cayenne pepper and a pinch of salt. Place the milk in another bowl.

Toss the fish pieces in the flour, shaking off any excess, then dip them in the milk to coat, before tossing them in the flour again.

Mix all of the salsa ingredients together and season to taste.

Fry the fish in batches, a couple of handfuls at a time, depending on the size of your fryer. Stir with a slotted spoon as the pieces cook, about 3-4 minutes, until crisp, then drain on some kitchen paper.

Warm the tortillas, then divide the fish between them and top with the salsa to serve.