Eunice Power's fish tacos: Today

Ingredients

Serves: 4

For the batter

• 100g plain flour
• 100g cornflour
• ½ tsp fine sea salt
• 1 tsp baking powder
• 150ml Sparkling water
• Vegetable oil for deep-frying
• 600g skinless and boneless ling, cut in to 4cm pieces
• 8 small soft corn tortillas
• 200g seasoned flour
• 2 little gem lettuces shredded
• Sriracha sauce
• 250g tub of sour cream

For the salsa

• 4 large tomatoes – seeds removed and diced
• 1 large red onion- peeled and diced
• 1 red chilli finely chopped
• 2 tablespoons of jalapeno peppers diced
• A bunch of coriander finely chopped
• 2 limes cut in quarters to serve

Method

1. Whisk all the batter ingredients together and set aside. This batter is best when made at least 2 hours before hand.
2. Make the salsa by gently mixing all the ingredients and season to taste.
3. Heat the oil in the deep fat fryer, until the oil reaches 180C.
4. Toss each piece of ling into the seasoned flour, then shake off any excess flour the dip into the batter to fully coat, again gently shake off the excess batter. Fry the fish in batches for 4 mins per batch, then remove using a tongs and drain on kitchen paper.
5. Warm your tortillas in a low oven or in a dry frying pan.
6. Spread over the sour cream, then drizzle with sriracha sauce, pile on the shredded lettuce, add 2 crispy deep fried ling goujons fish and top with salsa and a wedge of lime.