Fish Tacos

Fish tacos make a fantastic DIY dinner and are great served for playdates with older children [I just double the quantity if we are eating too]. Battered fish has a bad reputation but as long as you are cooking fresh fish, in fresh oil, at the right temperature and for the right amount of time then you are essentially poaching it so don't shy away- you'll be missing out! 


Enough for 2-4 small children 


250g white fish, cut into roughly 3 cm dice

1 egg

1 tbsp full fat natural or greek yoghurt

60g self raising flour

1 tbsp corn flour

2 tbsp cold water

to serve:



diced cherry tomatoes

sliced spring onions 

baby gem leaves


Whisk together the egg, yoghurt, flours and water until you have a thick batter. Add the fish and coat. Set to one side.

Fill a small saucepan with sunflower oil about  3-cm up the side of the pan. Heat the oil- it is ready when a piece of bread lightly sizzles once lowered in on a slotted spoon. Once ready, lower the fish in with your slotted spoon and cook in batches of 4 for 2-3 minutes or until golden and crisp. Remove with a slotted spoon onto kitchen paper to suck up excess oil and sprinkle over sea salt. [Note: do not cook for less than 2 minutes or in hotter oil as you need this length of time to get the crispy exterior and cook the fish through.] Serve immediately in warm tortilla with diced cherry tomatoes, spring onions, crisp gems and a spoonful of yoghurt (and some sriracha sauce if you or your kids like some added heat).