Jack Stein's Cornish cod tacos with soured clotted cream

Thursday 6 September at 5:00pm

Jack Stein, middle son to TV chef Rick, is here to show us how to cook a Mexican-inspired dish with a Cornish twist, championing the finest British ingredients straight from the pages of his new book World on a Plate.

Jack shows us how to prepare a dish to show off to your family and friends - perfect for a weekend get together.

Cornish cod tacos with soured clotted cream

Serves: 8

Ingredients

400g cod filletsSunflower oil, for pan and deep-frying8 soft flour tortillasSea salt and freshly ground black pepper

For the pico de gallo (Salsa)

1 red onion, finely chopped5 tomatoes, skinned, deseeded and finely chopped3 or 4 medium-hot red chillies, deseeded and finely chopped1 teaspoon caster sugarJuice of 1 lime4 tablespoons chopped corianderPinch of salt

For the batter

225g plain flour2 eggsPinch of salt

For the pickled lettuce

350ml cider vinegar1 teaspoon sugar1 teaspoon saltPinch of thymePinch of chilli flakes3 juniper berries225g iceberg lettuce, finely shredded

For the soured clotted cream

100ml clotted cream50ml full-fat milkJuice of 1 lime

Method

First make the pico de gallo (salsa) by mixing together all the ingredients in a bowl. Set aside.
Cut the fish fillets across into strips 1cm wide; season with plenty of salt and pepper
For the batter, put the flour, eggs, salt and 200ml water into a bowl and mix until smooth
For the pickled lettuce, mix all of the ingredients except the lettuce in a saucepan with 120ml water. Add the shredded lettuce to the liquid, bring to the boil, then remove from the heat and allow to cool.
To make the soured clotted cream, mix the clotted cream and milk together and stir in the lime juice
Pour the sunflower oil into a frying pan (you need enough to be about 2cm deep), and heat over a medium heat. Heat the oil for deep-frying to around 180ºC (355ºF). Dip the strips of fish into the batter and then drop them into the hot oil and fry for 4 minutes, until crisp and golden. Lift out with a slotted spoon and drain briefly on kitchen paper.
Warm the tortillas in a low oven or a microwave
To serve, put some pickled lettuce down the centre of each tortilla, top with the fried fish, then spoon over some pico de gallo and soured cream. Fold over two opposite sides of the tortilla, then fold over the other sides as tightly as possible. Serve straight away.