Name: Nori “fish finger” tacos with tartar sauce
Ingredients: 1 garlic clove, crushed; 1 piece ginger (3cm), peeled and finely chopped; 2 spring onions, finely sliced (30g); 20g capers, drained, roughly chopped; 20g cornichons, finely chopped; 3 limes; 1 juiced to get 1 tbsp, 2 sliced into wedges for serving; 1 tbsp green nori sprinkle, or nori sheets blitzed finely; 200g mayonnaise; freshly ground black pepper; 60g plain flour; 2 tbsp cornflour; ½ tsp baking powder; 2 tbsp green nori sprinkle, or nori sheets blitzed finely; 4 sea bream or sea bass fillets (250g), halved lengthwise, bones removed; 300ml vegetable oil, for frying fish; 20g fresh coriander leaves; 1 jar pickled sushi ginger (optional); 2 tbsp green nori sprinkle, or nori sheets finely sliced (optional); 8 mini flour tortillas

Nori “fish finger” tacos with tartar sauce

New

Main Summer

Serves 4

Prep 20 min

Cook 15 min

A cross between a fish finger taco and some sort of tempura wrap. The seaweed flakes and fish seem to be a match made in heaven (the sea?). Once you’ve made it once, you WILL make it again. And again. The tartar sauce can also be doubled up and kept in the fridge for up to a week.

Ingredients

FOR THE TARTAR SAUCE
1	garlic clove, crushed
1	piece ginger (3cm), peeled and finely chopped
2	spring onions, finely sliced (30g)
20g	capers, drained, roughly chopped
20g	cornichons, finely chopped
3	limes; 1 juiced to get 1 tbsp, 2 sliced into wedges for serving
1 tbsp	green nori sprinkle, or nori sheets blitzed finely
200g	mayonnaise
	freshly ground black pepper
FOR THE NORI FISH FINGERS
60g	plain flour
2 tbsp	cornflour
½ tsp	baking powder
2 tbsp	green nori sprinkle, or nori sheets blitzed finely
4	sea bream or sea bass fillets (250g), halved lengthwise, bones removed
300ml	vegetable oil, for frying fish
TO SERVE
20g	fresh coriander leaves
1 jar	pickled sushi ginger (optional)
2 tbsp	green nori sprinkle, or nori sheets finely sliced (optional)
8	mini flour tortillas

Method

Start by making the tartar sauce by mixing together all the ingredients. Place in the fridge for later.
To make the fish fingers, whisk together all the ingredients except for the fish, along with ¼ teaspoon salt. Slowly pour in 100-120ml cold water, or until you have a thick smooth batter that just clings to the whisk.
Place a medium deep frying pan over medium high heat and add in the vegetable oil. When the oil is hot enough (when a drop of batter immediately sizzles), place 3 fish fillets into the batter, then drop each carefully into the oil and cook for 2 minutes, flipping halfway through. Drain onto a paper towel lined plate and sprinkle with some flaky sea salt. Continue with the rest of the fish fillets.
Serve the fish alongside the tartar, lime wedges, coriander leaves, pickled ginger, extra nori, and warm tortillas for everyone to craft their own.