Monkfish tacos
Serves: 2
  • 12 tortillas (15cm)
  • Toppings:
  • ½ small white cabbage, shredded
  • 1 avocado, stoned, peeled, sliced
  • Cholula hot sauce
  • Crema:
  • 3 tbsp mayonnaise
  • 3 tbsp soured cream
  • Salsa Mexicana:
  • 2 large tomatoes, seeded, diced
  • ½ red onion, finely diced
  • handful chopped coriander
  • 1 green chilli, finely diced
  • ¼ tsp salt
  • juice of 1 lime
  • Batter:
  • 200g plain flour
  • pinch salt
  • ½ tsp baking powder
  • 275ml ice cold Corona lager
  • Monkfish:
  • 600g monkfish fillet, trimmed
  • 100g seasoned flour
  • 1ltr vegetable oil
  1. Warm tortillas in a dry frying pan or microwave.
  2. Prepare toppings – shredded cabbage, diced avocado and hot sauce - and set aside.
  3. Mix mayo and soured cream for the crema and set aside.
  4. For the salsa, mix all the ingredients in a bowl, starting with half the lime juice and adding more to taste.
  5. For the batter, sift flour, salt and baking powder into a bowl and whisk to incorporate the beer until smooth.
  6. Cut fish into strips about 1cm thick and heat oil to 190C in a pan or fryer.
  7. Dip fish in the seasoned flour, shake off excess, dip into the batter and fry in batches for 2–2½ mins until crisp and golden.
  8. Drain on kitchen paper, sprinkle lightly with salt, and serve immediately in warm tortillas with the toppings on the table so your guests can help themselves.
Recipe by appetite magazine at