Fish Tacos with Crispy Skin

Fish Tacos with Crispy Skin
Fishboxer Peter Tomlinson from London

Ingredients

Fish:

  • 2 X 120g sea bass fillets (2 fillets = 6 tacos)

Pickled Cabbage:

  • 1/4 red Cabbage (shredded)
  • 1/4 white Cabbage (shredded)
  • cider vinegar
  • 2 tsp sugar

Chipotle Sauce:

  • 1 can pickled Mexican chipotle
  • 1 tub sour cream

Salsa:

  • 2 fresh tomatoes
  • 1 Red onion
  • 1 lime
  • 1 bunch coriander
  • 1/3 cucumber

Tacos:

  • 1 packet small soft tacos (not hard shell tacos)

Method

Pickled Cabbage:

  1. Shred the cabbage
  2. Place the shredded cabbage in a jar.
  3. Add two teaspoons of sugar.
  4. Fill the jar halfway with the cider vinegar.
  5. Fill to the top with hot water and leave for 3-4 hours to pickle.

Chipotle Sauce:

  1. Roughly chop 1/2 tin of chipotle
  2. In a bowl, mix the chipotle with sour cream.
  3. Cover with clingfilm and put in the fridge

Salsa: 

  1. Coarsely chop tomatoes.
  2. Finely chop the red onion and coriander.
  3. Set some coriander to the side for a garnish.
  4. Mix the tomatoes, red onion and coriander in another bowl.
  5. Season with salt.
  6. Add the juice of a whole lime.
  7. Mix and cover in fridge.

 Tacos:

  1. You will need both a griddle pan and a frying pan.
  2. Heta 1 tablespoon of oil in each pan over a high heat.
  3. Heat as many tacos as you need in the griddle pan, one at a time so you get nice charred lines on each side.
  4. Wrap the tacos in a tea towel, set aside and keep warm.
  5. In the frying pan place the sea bass skin side down then cover.
  6. Fry for 1 minute.
  7. Carefully turn seabass over then remove skin.
  8. Fry the sea bass and the skin together with no cover for another minute.
  9. Remove the sea bass from the heat.
  10. In three small side dishes put a little bit of the salsa, coriander and chipotle sour cream for the table.
  11. On each taco - smear with chipotle sour creme.
  12. Put a spoon full of pickled cabbage in the centre of each taco.
  13. Add a spoonful of salsa on each taco.
  14. Divide the sea bass between each taco.
  15. Garnish with a piece of the crispy skin.
  16. Fold into tacos and stack together.
  17. Serve as many as you like on a nice display board, sprinkle with chopped coriander and use lime wedges as garnish.