Archipelago Fish Tacos

Archipelago Fish Tacos

Serves 4.

Fish:

Ingredients

  • 400 g pike perch fillet
  • 250 ml plain flour
  • 2 tbsp cornstarch
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp salt
  • 2 tbsp melted butter
  • 300 ml beer (lager preferred)
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh parsley
  • 500 ml oil, for frying
  • 200 g mix green salad

How to do it

  1. Combine all dry ingredients in a bowl.
  2. Add melted butter and stir.
  3. Add beer and stir until you reach a texture similar to wet paint.
  4. Add the herbs.
  5. Cut the pike perch into small pieces and gently season with salt.
  6. Dip the fish in the batter and fry golden in oil at 160C.
  7. Serve in soft taco shells with salad, crème fraiche sauce and pickled onions.

Onion Mixture:

Ingredients

  • 1 silver onion
  • 1 red onion
  • 4 tbsp water
  • 4 tbsp sugar
  • 4 tbsp apple cider vinegar

How to do it

  1. Peel and slice the onions very thin.
  2. Combine water, sugar and vinegar in a bowl and stir until the sugar has dissolved.
  3. Add the onions and leave for 30 minutes.

 

Sauce:

Ingredients

  • 400 ml crème fraiche
  • 50 ml fresh grated horseradish
  • 1 green chilli, chopped
  • 1 tsp grated fresh ginger
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 1 tsp salt
  • 1 tsp sugar

How to do it

Combine all ingredients in a bowl.

 

 

This recipe was made as part of the Nynäshamn episode.