Recipes

Crispy Fish Tacos with Fava bean Pesto and Grilled Corn Salsa

Name: Crispy Fish Tacos with Fava bean Pesto and Grilled Corn Salsa
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: French
Ingredients: 800 g of pollock or cod fillet; salt and pepper; 25 cl of buttermilk; 125 g potato starch; 200 g of panko; 1liter grape seed oil; 8 small corn tortillas; For the pesto:; 300 g peeled fava beans; 1 clove of garlic; 50 g of parmesan cheese, freshly grated; 50 g pepitas; salt and pepper; 10 cl olive oil; Juice of a lemon; For the salsa:; 2 vine tomatoes; 2 ears of corn; 1 red onion; 1 bunch of fresh cilantro; 1 lime; 60 g of assorted sprouts

Pairs with IPA

Crunchy fish tacos, fava bean pesto and grilled corn salsa pair excellently with IPA.

Crunchy fish tacos are the perfect street food. Start by spreading the tortillas with fava bean pesto, then add the buttermilk and panko coated fried fish and top off with spicy grilled corn salsa and some crunchy sprouts.

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Recipe

Preparation time: 40 minutes

Serves: 4

Cooking time: 15 minutes

Ingredients:

800 g of pollock or cod fillet
salt and pepper
25 cl of buttermilk
125 g potato starch
200 g of panko
1liter grape seed oil
8 small corn tortillas

For the pesto:

300 g peeled fava beans
1 clove of garlic
50 g of parmesan cheese, freshly grated
50 g pepitas
salt and pepper
10 cl olive oil
Juice of a lemon

For the salsa:

2 vine tomatoes
2 ears of corn
1 red onion
1 bunch of fresh cilantro
1 lime
60 g of assorted sprouts

Preparation:

For the fish:

Cut the pollock or cod into 100 g strips. Dry well on absorbent paper.
Season with salt and pepper.
Dip in the cornstarch, shake off the excess. Dip in the buttermilk then coat in panko.
Heat the oil to 180° C in a heavy pan or deep fryer.
Fry the fish for 2 to 3 minutes until golden. Remove to absorbent paper, season with sea salt.

For the pesto:

Blend the fava beans and the garlic clove in a food processor. Add the pepitas, grated Parmesan cheese and blend. Add olive oil and lemon juice, blend and season.
The pesto may also be made with a pestle and mortar.

For the salsa:

Heat and oil a grill pan. Grill the corn on all sides.
Stand the corn on end and cut down with a knife to remove the grilled kernels.
Peel and dice the tomatoes.
Peel and chop the onion, wash and chop the cilantro.
Mix everything in a small bowl, sprinkle with the juice of a lime. Season with salt and pepper.

Heat the tortillas for a few minutes in a frying pan.

Spread with bean pesto, add 2 to 3 pieces of fried fish, top with salsa and add a pinch of sprouts.

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