Name: Beer battered fish tacos
Total time: 45 min
Yield: Serves 2
Cuisine: Mexican
Ingredients: 11 cloves black garlic peeled; 1 lime zested and juiced, plus wedges to serve; 1⁄2 tsp Worcestershire sauce; 1⁄2 a small bunch coriander plus extra to serve; 400g skinless cod fillets cut into five 9cm goujons; 6 tbsp Japanese or egg yolk mayonnaise; 175g self-raising flour plus extra for dusting; 355ml IPA, lager or sparkling water cold; vegetable oil for frying; 6-8 small corn or flour taco tortillas; shredded pickled red cabbage to serve

A plate topped with beer battered fish in tortillas with pickled red cabbage and wedges of lime

11 cloves black garlic
peeled
1 lime
zested and juiced, plus wedges to serve
1⁄2 tsp Worcestershire sauce
1⁄2 a small bunch coriander
plus extra to serve
400g skinless cod fillets
cut into five 9cm goujons
6 tbsp Japanese or egg yolk mayonnaise
175g self-raising flour
plus extra for dusting
355ml IPA, lager or sparkling water
cold
vegetable oil
for frying
6-8 small corn or flour taco tortillas
shredded pickled red cabbage
to serve

Method

step 1
Pound together 8 of the garlic cloves, 2 tbsp of the lime juice and 1 tsp zest, the Worcestershire sauce, coriander and 1 tsp of salt using a pestle and mortar until it forms a thick paste. Rub all over the cod, then cover and leave to marinate for 15-20 minutes.
step 2
Meanwhile, mash together the remaining 3 garlic cloves with the mayo, then set aside. Whisk together the flour, 1 tsp of salt and the IPA until you have a batter the consistency of double cream. Chill for 15 minutes.
step 3
Prepare a small bowl of flour. Fill a medium, heavy-based pan two-thirds of the way up with the oil and heat to 180C, or until a piece of bread browns in 30 seconds.
step 4
Take a piece of the marinated cod and coat it in the flour. Tap off any excess, then dip in the batter, again shaking off any excess.
step 5
Carefully fry the fish in the oil for 3-4 minutes or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Warm the tortillas in a dry pan for 30 seconds each side, then spread over the garlic mayo, pile on the fish and cabbage, and serve with extra lime wedges and coriander sprinkled over.