Crispy plaice, smacked pickles and samphire tacos
By OcadoLife
Published on 10 May 2022
These tacos will work well with soft or crispy tortilla wraps too.Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 1 spoon of tartare sauce, to serve
- 1 sprinkle of coriander leaves, to serve
- 1 lemon, cut into wedges, to serve
- 1 cucumber, cut in half lengthways and deseeded
- 150 g of radishes, thinly sliced
- 4 tbsp of cider vinegar
- 1 tbsp of black peppercorns
- 1 tbsp of sea salt
- 1 tbsp of granulated sugar
- 2 tbsp of flour
- 1 large egg, beaten
- 100 g of panko breadcrumbs
- 2 tbsp of olive oil
- 180 g of samphire
- 8 taco shells, to serve
- 50 g of tartare sauce
- 4 plaice fillets
Method
Step 1
Place the cucumber on a chopping board, give it a bash all over with a rolling pin, then cut into bite-size pieces.Step 2
Put the cucumber and radishes into a large, clean container with the vinegar, peppercorns, salt and sugar. Add just enough water to cover.Step 3
Stir gently to mix everything together and pop the lid on. Set aside for at least 15 mins.Step 4
Preheat oven to 200°C/180°C fan/gas 6 and put the taco shells on a baking tray.Step 5
Remove the skin from the plaice and divide each into 2 fillets. Take 3 bowls and place the flour in one, egg in one and breadcrumbs in the third. Dust each piece of fish in flour, then egg and finally into the breadcrumbs.Step 6
Heat a large frying pan with the oil (and some butter, if you like). Add the samphire. Cook for 2 mins until just wilted. Remove and keep warm before adding the plaice to the pan.Step 7
Cook the plaice for 2-3mins until crisp and golden, then flip and cook the other side. Do this in batches if your pan can’t fit them all in.Step 8
Place the taco shells in the oven for 2-3 mins. Serve the crispy plaice in a warm shell, topped with samphire, pickles, a dollop of tartare sauce, coriander and a squeeze of lemon