Cod tacos with lime mayo

Ready in 45 minutes

600g skinless thick cod fillets
25g plain flour 2 eggs, beaten
50g panko breadcrumbs
100g mayonnaise
2 tbsp chopped fresh coriander plus extra leaves for the salad
juice 1⁄2 lime, plus wedges for serving
1/3 cucumber, halved and sliced
2 baby gem lettuces, roughly torn
1 small red onion, sliced
rapeseed oil for deep frying
8 small flour tortillas chilli sauce, to taste

1 Cut the cod into thick bite-size pieces. Place the flour, beaten egg and panko breadcrumbs in three separate bowls. Toss the fish in the flour, dip in the egg and then coat with the breadcrumbs. Repeat until all the fish has been coated. Set to one side.

2 To make the lime mayo, combine the mayonnaise, coriander and lime juice, adding a little more if needed. Set to one side. Combine the cucumber, lettuce, onion and coriander leaves and serve in bowl.

3 Heat the oil in a deep saucepan until it reaches 180°C. Gently lower the fish into the hot oil and fry for 3-4 minutes depending on the thickness of the fish. Do this in batches to ensure that the oil stays hot enough.

4 To serve, warm the tortillas, fill with a little of the salad, some of the fish and then spoon over the lime mayo. Add a drizzle of chilli sauce and serve with lime wedges.

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