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