Nud Dudhia's Baja fish taco with Wild Alaska Pollock

Name: Nud Dudhia's Baja fish taco with Wild Alaska Pollock
Prep time: 30 min
Total time: 50 min
Yield: Makes 4
Ingredients: 1 Alaska Wild Pollock fillet, cut into 4 40-50 gram rectangular pieces100g rice flour to dip the fish into500ml rapeseed oil, for fryingFor the fish batter150g plain flour½ tsp baking powder1 tsp fine salt200ml cold sparkling water or light beerFor the mango salsa1 mango, diced into small cubes1 lime, juiced1 small habanero or jalapeno chilli, seeded and finely diced1 small handful of chopped coriander1 small handful of chopped mintA pinch of saltA pinch of sugar1 tsp of olive oilFor the chipotle mayonnaise100ml mayonnaise35ml chipotle in adoboTo serve½ head red cabbage, finely shredded100ml mango salsa (as above)100g chipotle mayonnaise (as above)4 limes, halved1 small bunch of coriander, leaves picked4 tortillas

As part of our Be Different campaign with Wild Alaska Seafood, Breddos Tacos' co-founder dreamed up this delicious taco, served up with mango salsa and chipotle mayonnaise

Published: Thursday 14th June 2018

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Makes 4

Preparation time 30 mins

Cooking time 20 mins

Nud Dudhia and Chris Whitney travelled far and wide to find the inspiration behind the perfect fish taco to serve at Breddos Tacos, a Mexican-inspired eatery empire that comprises two London restaurants and a selection of street-food stalls.

They went all the way to Mexico's Baja Peninsula, in fact, where they discovered the secret to it was all in the quality of white fish and simple, colourful and delicious accompaniments. When we presented him with a shimmering piece of Wild Alaska Pollock, he knew exactly what to do. You can see an insight into the dish's creation above, and grab the recipe in full below.

Ingredients

1 Alaska Wild Pollock fillet, cut into 4 40-50 gram rectangular pieces
100g rice flour to dip the fish into
500ml rapeseed oil, for frying

For the fish batter

150g plain flour
½ tsp baking powder
1 tsp fine salt
200ml cold sparkling water or light beer

For the mango salsa

1 mango, diced into small cubes
1 lime, juiced
1 small habanero or jalapeno chilli, seeded and finely diced
1 small handful of chopped coriander
1 small handful of chopped mint
A pinch of salt
A pinch of sugar
1 tsp of olive oil

For the chipotle mayonnaise

100ml mayonnaise
35ml chipotle in adobo

To serve

½ head red cabbage, finely shredded
100ml mango salsa (as above)
100g chipotle mayonnaise (as above)
4 limes, halved
1 small bunch of coriander, leaves picked
4 tortillas

Method

To make the salsa, mix all ingredients together and store in the fridge until needed.
Blend the mayonnaise with the chipotle until combined, set aside
Heat the rapeseed oil to 190°C.
Prep the batter by mixing together the flour, baking powder and salt. Slowly pour in the sparkling water or beer until you have a pancake like consistency. Don’t worry about any lumps
Dip the fish into the rice flour, then using tongs or carefully with your fingers, dip the fish into the batter. Let the excess batter drip off and slowly release the fish into the hot oil. Be sure to put the fish into the oil away from your body in case of any splashbacks. Repeat with 3 other pieces of fish. Cook for 3-4 minutes, until the fish look golden and crispy.
Take the 4 pieces of fish out of the oil, sprinkle with a pinch of salt and leave to drain on kitchen paper.
Then prep the tortillas in a dry, hot frying pan, heating them up until warm to the touch – this should take around 1 minute per side.
Next, place a dollop of mayonnaise on each tortilla, followed by a small amount of red cabbage a portion of fish and a teaspoon of mango salsa. Garnish with coriander leaves and a wedge of lime.

This recipe was produced as part of our Be Different campaign, in association with Wild Alaska Seafood. For more recipe inspiration, go to foodism.co.uk/be-different