This fish taco recipe has been one of Surbiton siblings Pete and Leo Williamson’s biggest hits on their blog What Dad Cooked. It’s perfect for summer and now you can have a go at making it too.

Fish tacos are a famous export from Baja California in Mexico. The fish is normally battered and deep-fried or grilled. This way is a bit of a cheat; the fish is coated in flour and egg and then shallow-fried. It’s very easy and makes the fish lighter and very tasty – you’ll think you’re on a Baja beach enjoying Mexican fish and chips.

Tip: The fish nuggets at the heart of this recipe are bound to be popular with young children. Try serving them with rice or potatoes and a salad or veg side.

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Serves: 4

Time: 50 minutes

Level: Easy

Ingredients:

700g salmon fillet, 8 or more corn or flour tortillas (ideally sourced from a Mexican food supplier), 2 whole eggs beaten, Small bowl of flour (approx 100g), ¼ white cabbage, ½ iceberg lettuce sliced thinly, 400g tomatoes with skins removed and flesh chopped, 2 avocados chopped, Fresh coriander, chopped (optional), 1 or 2 red chillies, chopped (optional), 125ml mayonnaise, 125ml crème fraîche, 3 limes, Vegetable oil, Salt, Sugar.

Start the slaw. Slice the cabbage and mix with the juice from half a lime, half a teaspoon of salt and half a teaspoon of sugar.

Prepare the fish. Check for any bones and remove the skin. Cut into nugget-sized pieces.

Prepare the batter. Put the eggs and flour in two separate bowls.

Heat the tortillas. Wrap the tortillas in tin foil. Place in an oven on low heat (150C Gas 2) for 15-20 minutes until very warm.

Make the lime mayo dressing. Mix the mayonnaise and crème fraîche and add lime to taste. Season with salt and pepper.

Shallow-fry the fish. Heat a shallow pool of oil in a frying pan. Dust the fish in flour and dip in egg and fry in batches. Drain on kitchen towels.

Assemble and serve the tacos. Drain the slaw and add the lettuce. Fill the warm tortillas with the salad ingredients, then the fish nuggets and then a drizzle of lime mayo. Add chilli and coriander to taste.

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