Cod Tacos with Pea Salsa

Instructions

1. Prepare the Pea Salsa

   10 min hands-on15 min waiting

   • Finely dice the red chili after removing seeds.
   • Finely chop the spearmint leaves.
   • Peel and finely dice the onion.
   • Defrost the edamame by microwaving or pouring boiling water over them, then drain.
   • Combine edamame, chili, mint, onion, capers, balsamic vinegar, olive oil, and salt in a bowl. Mix and refrigerate for at least 15 minutes.

2. Make the Fish Batter

   3 min hands-on5 min waiting

   • Combine whole-grain flour, salt, and black pepper in a bowl.
   • Gradually whisk in beer until smooth. Let rest for 5–10 minutes.

3. Prepare the Cod

   5 min hands-on

   • Pat cod fillets dry and cut into thick strips, about 4cm wide.

4. Fry the Fish

   4 min hands-on6 min waiting

   • Heat olive oil in a frying pan over medium-high heat to 180°C.
   • Dip cod strips in batter and place in hot oil, avoiding overcrowding.
   • Fry for 3–4 minutes per side until golden and crispy. Drain on paper towels.

5. Make Curried Lemon Mayo

   2 min hands-on

   • Combine mayonnaise, curry powder, lemon juice, and salt in a bowl. Mix until smooth.

6. Warm the Taco Shells

   1 min hands-on

   • Heat taco shells according to package instructions until warm and crispy.

7. Assemble the Tacos

   5 min hands-on

   • Spread curried lemon mayo on each taco shell.
   • Place a fish strip on top, followed by pea salsa.
   • Garnish with mint leaves or curry powder if desired.
   • Cooking tips:
   • For a spicier kick, leave some chili seeds in the salsa or sprinkle cayenne pepper on the fish before frying.
   • Ensure the oil stays at a consistent temperature for perfectly crispy fish. If the oil cools too much, the batter may become soggy.
   • Serve the tacos immediately after assembling to enjoy the best contrast between the warm, crispy fish and the cool, zesty salsa.
   • You can swap the taco shells for tortillas for a softer texture or lettuce wraps for a low-carb option.