Fish tacos with spicy avo and pink pickled onion

Serves 4 Ingredients

For the fish: 200g flour

2 tsp smoked paprika

4-6 large skinless fillets of white fish (I used cod), cut into thick strips

Neutral oil, for frying

For the toppings:

1 red onion, very finely sliced (use a mandoline if you have one)

200ml white wine vinegar 1 tbsp sugar

2 avocados

2 limes, juiced

Hot sauce

3 tomatoes, finely diced 3 tbsp coriander, roughly chopped

8 soft tortillas

150ml sour cream

Method

First, make the batter. Sift the flour into a large bowl with the paprika. Add a good pinch of salt and mix well. Trickle in water, stirring as you go until you have a mixture which is the consistency of thick cream or American pancake batter.

I use a deep fat fryer, but if you don’t have one, bring a deep pan a third full of oil to about 180C/350F. Dip the fish into the batter, coating thoroughly. Drop carefully into the oil and fry in batches for about two minutes, until golden brown. Drain on kitchen paper and season. Keep warm in a low oven.

Meanwhile, make the onions. Bring a small saucepan with the vinegar and sugar to a simmer. Pour over the onions and leave to steep.

Mash the avocados with a good pinch of salt, the juice of one of the limes and as much hot sauce as you like.

Mix the tomatoes and coriander with the remaining lime juice and a pinch of salt.

When you’re ready to serve, set a large frying pan over a medium heat and warm the tortillas in the dry pan. Serve with sour cream and extra lime wedges.