Post-surf Fish Tacos

 

This is my ultimate go to recipe for when you need a good filling meal after a long hard surf. This does the trick every time!


Recipe:

Pico de Gallo:
2 medium tomatoes
1/2 small red onion
1/2 tsp. jalapeno pepper
1 green onion, finely chopped
1 garlic clove, minced
1 tbsp. fresh lime juice
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1/8 tsp. cumin

Chop the jalapeno, tomato and onions into small chunky peices. Combine all ingredients in a bowl then add the seasoning and spices and place in the fridge for later.

White Sauce (the best bit!):
1/2 cup mayonnaise
1/2 cup plain yogurt
juice from 1/2 a lime
1 tsp. finely chopped jalapeno pepper
1 tsp. cayenne pepper
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/2 tsp. cumin
1/8 tsp. garlic powder

Combine all ingredients in a bowl. Add in extra salt, lime, pepper and cumin as required. I tendt to add these ingediants together freely. Place in the fridge for later.  By the way, this sauce is great with pretty much anything it is that tasty!
Fish:

1/4lb white fish (cod or pollock works best)
1/4 cup or 32 grams white flour
1/4 cup or 32 grams cornflour
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp garlic powder
Black pepper
1 egg
1 tbsp water
Vegetable oil
1/2 cabbage head
Corn tortillas

Heat the oil in a deep pan until a cube if bread browns instantly once dropped in.

Mix the dry ingredients in one bowl and the egg and water in another. Cut the fish into pieces, dip into the egg then into the batter mix. Make sure the fish is evenly coated then fry. Once brown drain on some kitchen towel.

Heat the tortillas and chop up the cabbage then serve with the sauce and pico de gallo. Yum!