Fish Tacos

Make your pink pickled onions in advance, as these take up to an hour to marinate. Finely slice the red onion, put it in a bowl and cover with boiling water. Let it soak for 30 seconds to soften then pour off the water. Squeeze the lime and orange juice over the top, sprinkle with the salt and put it in the fridge to marinate and soften for 1 hour.

Next soak the chipotle chili in a bowl of boiling water for 20 minutes.

Cut your fish into chunks. Prepare 3 bowls, one with beaten eggs, one with the flour and one with the panko breadcrumbs.

Dip the fish chunks into the flour first then in the egg and then in the panko.

In a large frying pan over medium to high heat, heat the oil. Drop a small pinch of flour into the oil to test it. It will sizzle when it’s ready. Then add a few pieces of the fish in a single layer.

Fry the fish for 2 minutes on each side. It’s done when the breadcrumbs turn golden brown. Remove fish from the oil and drain on kitchen paper. Repeat frying the rest of the fish.

When the chili has softened, drain off the water. Remove the stem and seeds and put it in a blender with the mayo and lime juice. Process until smooth.

To warm the tortillas place them in a dry skillet over high heat or put them right over the flame, just until softened.

Assemble the tacos by placing some fish and sauce on a tortilla. And don’t forget your onions in the fridge. Serve and eat with your fingers—this is essential.