New Zealand Scallop sandwich

I know that a scallop sandwich may seem like a strange thing to write about, but I really felt like I had to share this. I discovered this in a little town called Kaikoura, which is a whale watching town on the East coast of the South Island, New Zealand. At the time I was completely ravanous and had just spotted a little burger van (or so I thought) along the coastal road. How very wrong I was, it was only when I got a little closer that I discovered that they were selling the freshest scallop sandwiches cooked al la plancha and lobsters straight from the sea.
 It seems like an extremely simple thing to make, but sometimes the simplest foods are the best, if the ingredients are top quality, there is very little that you need to do to it, subsequently there is very little that can go wrong. It still amazes me that street food in Britain, most certainly in the North is lack lustre at best, I would love to see a scallop sandwich van at my local market, simply the best fast food on the planet.

Makes two giant sandwiches
You will need:
2 large garlic cloves
3 tablespoons of butter
1/2 teaspoon of maldon salt (seems like a lot but you need it)
1/2 teaspoon of cracked black pepper
1 tablespoon of fresh chopped chervil
1 tablespoon of fresh chopped chives
the juice of 1/4 of a lemon
roughly 20 scallops
1 sliced ripened avocado
Rocket
A freshly baked granary bread loaf

In a pestle and mortar crush the garlic using the salt as an abrasive, add the butter, pepper and herbs and mix well. Dry the scallops well so that they can achieve a little colour. Place the butter into a hot frying pan and add the scallops, fry for 2 minutes either side until the scallops have a little colour on them, squeeze a little lemon over the scallops. Dip the sliced bread into the garlic butter and lay rocket leaves onto the bread, top with sliced avocado and the scallops, dip the lid of the sandwich into the butter and place on top of the scallops. Eat fast and with a loved one, it's really messy!

Peanut butter chocolate brownies

I have a confession to make, I'm an addict, a peanut butter addict, I love everything about it, the flavour, the stick to the roof of your mouth texture, but especially the sweet and salty combination that peanut butter brings. I have been known to sit with a jar and a spoon, and munch away. I would use any excuse to put peanut butter into a recipe, I have to say that this combination works extremely well, the peanut butter lends a savoury quality to the brownies and enhances the fudgeyness that brownies should have. I love getting creative with brownies, this is definitely another version to add to my repertoire.

You will need:
300g of plain chocolate
100g of 85% cocoa solid dark chocolate
225g of salted butter
1 tsp instant espresso powder
200g of caster sugar
2 tsp of vanilla extract
1 tsp of salt
75g of plain flour
1 tsp of baking powder
4 large eggs
5 tablespoons of crunchy peanut butter (skippy is the best)

Pre-heat the oven to 170 degrees c.
I use a silicone 8 inch by 8 inch square baking tray, if you do not have a silicone tin line the bottom and sides of the tray with foil.
In a bain marie (a bowl of water sat over a pan of simmering water but not touching the bottom) melt the butter, chocolate, coffee, vanilla and salt together. When melted stir to fully combine and set aside to cool. Once cooled add the eggs one at a time, then the sugar, sieved flour and baking powder. When the mixture is thoroughly incorporated empty the filling into the baking tray, spoon the peanut butter in random blobs on top of the batter and place in the oven for five minutes so that the peanut butter has a chance to melt. Remove the brownies from the oven and using a skewer loosely mix the peanut butter into the chocolate batter in circular motions until the peanut butter has created a marble effect. Return the pan back to the oven for a further 20-25 minutes of until the top is very cracked. As soon as you remove the brownies from the oven bash the pan on the side to knock any air out of the brownies, this will result in a fudgey brownie. Leave to cool thoroughly as the middle should still be damp

Fish Pie

Once a week I teach cookery at the community centre where my husband works, it's an extremely rewarding experience as some of my pupils have various disabilities or learning difficulties which sometimes tend to hinder their mobility, and cooking can often be a time consuming task, despite these obstacles they are a hugely enthusiastic bunch that love to cook and do not shy away from any task I give them. Today's food of choice was none other than the great British Classic Fish pie. I think that for a lot of people fish pie is not well liked, which I think is a complete shame, though I do understand because fish pie is so often done wrong. 

I know that after this recipe the salt police will be on my back, but I really have to make it clear that fish needs salt as does mash potato, if you do not season correctly, food tastes bland and all you will end up with is a pie dish full of wallpaper paste. Now that autumn is here, and winter is tapping him on the shoulder, it is time to enjoy these lovely hearty dishes, I have to say that this went down a storm, we even managed to package up our delicious pies to sell, they were sold in within fifteen minutes.

For the fish filling

500g of smoked un-dyed haddock

500g of haddock fillet

200g of raw king prawns, peeled and de-veined

700ml of whole milk

1 large white onion

2 cloves

4 peppercorns

4 bay leaves

4 tablespoons of chopped dill

4 tablespoons of fresh chopped chervil

2 tablespoons of chopped chives

180g pack of baby spinach 

a handful of frozen peas

100g of butter

60g of plain flour

2 tsp of freshly grated nutmeg

100g of frozen peas

3 teaspoon of maldon salt

2 teaspoon of honey dijon mustard

For the mash

1kg of maris piper potatoes

100g of butter plus 1 tablespoon of butter

1 sliced leek

2 tsp of freshly grated nutmeg

1 tsp white pepper

200ml of double cream

1 tablespoon of salt

I start by doing the mash potatoes, in a large pan of boiling water add the salt and the peeled chopped potatoes, cook for 15-20 minutes until the potatoes are falling apart. Meanwhile fry the sliced leek in the tablespoon of butter and soften on a low heat. Drain the potatoes and pass them through a potato ricer. Beat in the butter, cream, nutmeg and pepper until super smooth then mix in the sauteed leek.

For the fish:

In a sauce pan bring the milk to a simmer with the onion, bay leaf, nutmeg, cloves and peppercorns in the milk to allow to infuse. Once just boiling remove from the heat. Place the fish into a baking tray, lay in one layer and top with the hot milk. Cover the fish and prawns with foil and place to one side to poach for at least half an hour.

Remove the fish and prawns from the milk and sieve the milk into a pan. In another sauce pan melt the butter and the flour together until it has created a rue, add a ladle full at a time of the sieved milk stirring vigorously so that no lumps are formed, carry on with this process until the milk is gone and the sauce is thick. Add the mustard, salt, herbs and frozen peas and turn off the heat. Flake the fish off the skin and place into your chosen baking dish, top this with the peas and prawns. Wilt the spinach in a pan with a tablespoon of butter, once cooked squeeze any excess water from the leaves. Scatter the spinach onto the fish and top with the sauce. Spread the mashed potato on top, working from the outside in, finally grated cheddar cheese onto of the mash for fish pie perfection.

Bake in the oven for 30 minutes at 180 degrees C. 

Fish and Chips

                    A recipe for my Uncle Len

My Uncle Lennart has recently lost an obscene amount of weight, so I'm sure this particular meal will no longer be on his agenda, but I do have very fond memories of him coming to stay with us, and despite my mothers superb culinary abilities, he would still only want to eat his beloved "fish and ships"! That is no spelling error my friends, that is just what he would call them.     My uncle did not think that much to English food but had a real weakness for Fish, ships and mushy peas and good "Singer Mal" whisky (single malt whisky). I always loved my Auntie and Uncle coming to stay because I knew it meant that we would be having fish and chips at least four times a week if not daily. It seemed as though whenever I saw him he would have a paper parcel in hand. I know that he will not be eating things like this now, but if he ever wanted to treat himself for all of his hard work, I think this should be what he cooks himself. This one is for you Len!

                     For the mushy peas:
200g of dried marrow fat peas (soaked for 12-16 hours)
1/2 white onion
4 bay leaves
700ml of water
3 tsp bicarbonate of soda
1 tbsp of sugar
2 tsp of salt
2 tbsp of malt vinegar
1 tbsp of butter
Allow the peas to soak overnight in a bowl of water and two of the three teaspoons of bicarbonate of soda. Once soaked, drain the water away and place the peas into a sauce pan with the 700ml of water, onion, bay leaves, sugar, salt, vinegar and the remaining teaspoon  of bicarbonate of soda. Allow to boil for 45 minutes to an hour until the peas have reduced and are thickened, once thick add the butter and stir to fully incorporate.

For the thrice cooked Chips:
1 kg Maris Piper potatoes
2 litres of vegetable oil
salt
There is a real art to the perfect chip, I have tried various way but this is they best technique that I have found, and this is the only one I will use. I start by cutting the potatoes into very chunky chips and I boil them in heavily salted water until just knife point tender, this should take about 15-20 minutes.
Drain the potatoes and place on a baking sheet lined with kitchen paper. Place the chips into the freezer for an hour, by doing this is means that the steam from the inside of each chip cools down very quickly so that the potatoes are dry, the drier each chip is the crisper the end result will be. Take the chips out of the freezer and fry in the vegetable oil at 130 degrees for 10 minutes or until a light crust has formed. Remove from the fat and place onto kitchen paper, cool the chips in the freezer for  another hour. Fry the chips for a final time in the oil, temp 180 degrees and cook until golden brown. Place the chips onto kitchen paper to drain any excess fat away. Season well.

For the fish:
160g plain flour
200ml ice cold beer
2 tsp salt
1 tsp malt vinegar
1/4 tsp of bicarbonate of soda
2 tablespoon of plain flour
2 pieces of 350g haddock fillet

In a bowl whisk the 160g flour, beer, 1 1/2 teaspoons of salt, vinegar and  bicarbonate of soda until smooth.
 Dry each piece of fish on kitchen paper and season with 1/2 teaspoon of sea salt, dust each piece of fish with a tablespoon of flour so that the batter sticks to the fish. Dip each side of the fish into the batter until it is fully coated and fry in the vegetable oil at 180 degrees c, cook for 5 minutes or until golden brown.

Tartar sauce:
5 tbsp of mayonnaise
3 tbsp of double cream
1 tsp of honey
1 large shallot finely chopped
3 tbsp of finely chopped gherkins
2 tbsp of finely chopped capers (in vinegar)
2 tbsp of chopped dill
1 tbsp of chopped chervil

I love tartar sauce but I think you either love it whole heartily or you do not care for it. If you are a tartar fanatic like myself this is the holy grail of tartar and nothing works so wonderfully with flaky white fish like a piquant tartar.
Mix all of the above ingredients in a bowl, it's that simple!

Pork bánh mì

Your probably looking a this and thinking, what a sandwich in Vietnam? This is a product of French colonialism in Vietnam, though a Vietnamese baguette really does put a french baguette to shame, it's lighter than a cloud. Bánh mì not just a sandwich, is the ultimate sandwich. If you have ever been to Vietnam it is almost impossible to walk throughout the streets without passing a bánh mì stall. I first had this in Hoi an, a street vendor was selling these in abundance from the smallest stall, I bought one for my train journey and as soon as I tried it, I immediately knew I should have had two.

 I'm not sure what I expected, but it far exceeded my expectations. A  bánh mì consists of a french baguette stuffed with pork pate, lemon grass flavoured pork, pickled daikon and carrot, stalks of coriander, chillies, cucumber and chilli oil. It may sound like a mixed bag of ingredients but it is by far the most unbelievable sandwich I have ever had. You would think that the pork would be the main component of the dish, but I feel that it is merely a vehicle for the fragrant flavour of the lemon grass. You know something is sheer brilliance when you think about it from time to time, this is one of those dishes. This is one of my stand out dishes of my backpacking days, so grab some cold beers and a few bánh mì and you will be Happy!

This makes very large bánh mì
You will need:
For the Daikon and Carrot pickle
75g of grated carrot
75g of grated Daikon (known sometimes as mouli)
1/2 tsp of maldon salt
2 tbsp of boiling water
2 tbsp of white sugar
1 1/2 tbsp of rice vinegar

Add of the above ingredients into a bowl and allow to pickle for at least an hour.

For the lemon grass caramel pork
2 large pork shoulder steaks
3 lemon grass stalks pounded in a pestle and mortar
1 solo garlic clove or four normal cloves
50g  of fresh ginger
1 tsp fish sauce
1 tsp of maldon sea salt
2 tbsp of oil
the juice of a lime
500ml water
6 tbsp of white sugar
5 tbsp of water

In a pestle and mortar crush the garlic, lemon grass and ginger using the teaspoon of salt as an abrasive. Empty the contents of the pestle and mortar into a bowl and add one tablespoon of oil and the fish sauce. Place the pork steaks into the bowl to marinade for at least a couple of hours. In a sauce pan add the remaining tablespoon of oil and add the meat to allow to marinate. When the meat has a little colour to it add the 500ml water and allow to cook on a medium heat for 45 minutes with the lid on. In a frying pan heat the white sugar and 5 tbsp of water until it is a caramel brown colour. Add this to the  meat and allow to cook for a further five minutes along with the lime juice. Remove from the pan and allow to rest.

I get my baguettes from sainsburys because they are the closest that I have come to the light vietnamese baguette, but if you can get them from an asian bakery that is even better.
Cut the small baguette into two and cut open each half, smear pork pate on one side, top this with the lemon grass pork and a couple of tablespoons of the pickled carrot and daikon. This is topped with sliced red chillies, a few sprigs of corriander, sliced cucumber and a few splashes of chilli oil. Finish each baguette with a smear of mayonnaise on the other side of the bread and a few splashes of fish sauce.

The above quantities will depend on your own taste.

Moroccan Lamb Meatballs

 I know what you are thinking, half Swedish girl writing about Moroccan meatballs rather than swedish meatballs? Do not fear my friends I have not turned my back on my roots, I will be writing about the wonderful spherical swedish balls soon, but for now I write about a spiced up Moroccan counterpart.

 I cannot say I have ever been to Morocco, nor that this is "by the book" authentic, but there is something I love about the flavours of Moroccan cuisine. I'm a huge fan of sweet, savoury food, and with the addition of saffron, dried fruits and nuts it has every possible flavour dimension in one dish. I know that in Morocco they have lamb called Tagine Kefta Mkaouara, which is a lamb meatball dish in a tomato based sauce and poached eggs in the sauce, so this is my take on that dish. 
 What inspired me to make this is that my local supermarket has just started selling Merguez sausages, which is a very spicy north african lamb sausage, that is flavoured with harissa paste or chilli peppers. 
 I have used this sausage as one of the main components in my meatballs which I'm sure is not traditional, but I feel it really works as the fat in the sausages baste the meatballs and help to retain meatball moisture. If you like a little spicy, sweet and savoury with serious depth of flavour, this is that dish.

You will need:

For the meatballs

250g minced lamb

300g of skinned merguez sausages
50g Pine nuts
50g  chopped Raisins
1 egg
1 tsp ground ginger
1 tsp Cumin powder
1/2 teaspoon of smoked paprika
3 tbsp of chopped Coriander 
1 tsp salt
2 tbsp of olive oil

For the sauce

8 crushed garlic cloves
1 thumb sized piece of ginger finely chopped (roughly 3 tbsp)
half a large red onion sliced
2 green chillies finely chopped(if you don't like it hot add one)
0.4g of saffron threads
1 tsp ground ginger
1 tsp of smoked paprika pimenton
2 tsp of cumin
1 tsp of ras el hanout
1 tsp of lemon pepper
2 1/2 teaspoons of sea salt (I recommend maldon's)
4 1/2 tbsp of runny honey
100ml of water
1 kilo of fresh tomatoes chopped
the juice of a lemon
3 tbsp of double cream
5 large free range eggs
2 tbsp of  chopped parsley
4 tbsp of chopped coriander

Skin the merguez sausages and empty the contents in a large bowl. Add all of the rest of the ingredients for the meatballs apart from the olive oil. Mix well until fully incorporated. Using the meat mixture roll out into golf ball sized balls, you should get roughly twenty.
In a large heavy based pan (I use a cast iron casserole pan) fry the meatballs in the olive oil on medium until browned on all sides. The fat from the merguez sausage will render down from the meat balls. Remove the balls once cooked and set aside for later. In the remaining fat fry the garlic, chopped fresh ginger, chillies, onions, salt and the spices (cumin, paprika, ginger, saffron, lemon pepper and ras el hanout)cook on a low heat until the onions are soft. The spices will begin to thicken the sauce so let it down with the 100ml of water. Add the fresh tomatoes and honey and cook until the tomatoes have broken down, if you need a little extra water to do this add another 50ml, but the tomatoes should be juicy enough. The tomatoes will take about 10-15 minutes to cook down. Add the cream and stir well. Add the meatballs and herbs, and cook for a further 5 minutes. Crack five eggs into the sauce and switch the heat to low, place a lid on the top and allow to cook for five minutes until the eggs whites are cooked but the yolks are runny. Serve with cous cous.

Lemon and Ginger Cheesecake

 One of my good friends recently asked me to make a lemon cheesecake as a thank you present. Any excuse to experiment with new recipes. I decided that lemon cheesecake needed a little helping hand in the flavour department from stem ginger. It may not be an obvious pairing but it is one that works very well. In the past I have made no bake key lime pies, by using citric acid with cream it actually sets the filling without the use of gelatine or cooking an egg rich filling. The principles for this cheesecake and a key lime pie is more or less the same, different citrus fruits have different levels of citric acid in them so depending on what fruit you use will determine the amount of juice required. I feel like this was a great success, I'll wait for my friends opinion with bated breath.

You will need:

For the Crust

250g of crushed digestive biscuits

200g of ginger nut biscuits

175g melted butter

2 tbsp of vanilla sugar

For the filling

500g of Mascarpone cheese at room temperature

300g cream cheese at room temperature

3 tbsp of good quality lemon curd

4 pieces of stem ginger in sugar syrup finely chopped

5 tbsp of the sugar syrup from the stem ginger

2 tsp vanilla extract

1 tablespoon of vanilla sugar

the zest of 5 lemons

150ml of lemon juice

1 tin of sweetened condensed milk (397g tin)

600ml double cream

1 tsp of lemon extract

Preheat the oven to 170 degrees.

In a food processor blend the biscuits until they are a fine powder, if you do not have a food processor you can place the biscuits in a plastic bag and bash them with a rolling pin until they are a fine powder. Mix the biscuits with the melted butter and the vanilla sugar. Push the base mixture into a buttered and lined 9 inch spring form cake tin, I push the biscuits in the bottom and up the sides. Bake in the oven for 10 minutes and set aside to cool.

In one bowl mix the condensed milk, double cream and lemon juice until the mixture is thick.

In another bowl mix the mascarpone and soft cheese together until fully incorporated, add the lemon zest, finely chopped stem ginger, the syrup, lemon curd, vanilla extract and lemon extract. Mix the thickened cream with the cheese mixture and mix until incorporated. Empty the filling into the cake tin and place in the fridge to set fully. Leave for at least five hours or better yet overnight. Decorate with the ginger syrup and a little lemon curd that has been let down with water so that it is at pouring consistency.

Salted Chocolate Crostata

A crostata is an Italian version of a tart, it consists of a sweet egg rich pastry and is conventionally filled with various fruits or jams. There is a very good reason why I like the crostata so much and this it because aesthetically it will be the most forgiving tart you will every make, this is your beginners tart, for those who are not so confident with pastry. You don't even need a tart tin, a rough round of the pastry can be laid onto a lined flat baking sheet and the edges are pretty much roughly folded around the filling, when baked the miracle of all miracles happen, it comes out looking so much better, really rustic and homemade, like martha stewart has been in your kitchen. I very much doubt a chocolate crostata is typically italian or even remotely, but I just thought it would be so nice to have a twist on a classic chocolate tart. It's a crowd pleaser, and never fails to impress.

You will need:

For the pastry:

300g flour

150g of cold cubed butter

a pinch of salt

1 tsp vanilla extract

2 egg yolks

1/2 tablespoon creme fraiche

For the filling:

200g melted 70% cocoa solid dark chocolate

125g of melted chocolate

2 tsp espresso powder

2 tsp vanilla extract

a pinch of salt

50g flour

175g caster sugar

2 eggs

Preheat the oven to 180 degrees and line a flat baking tray.

In a bain marie (a bowl over a pan of simmering water) melt the chocolate, butter, vanilla, salt and espresso powder. In another bowl whisk the eggs, sugar and flour together and mix in the chocolate mixture until fully incorporated.Place in the fridge to cool and firm slightly.

For the pastry, I mix all the ingredients in a food processor and pulse until just combined, wrap the pastry in cling film and chill in the fridge for an hour.

On a well floured surface roll out the pastry to a rough disc about half a cm thick. Place the disc onto the lined baking sheet, spoon the chocolate filling onto the pastry disc and quickly fold the pastry edges so that it holds the filling in, I usually fold over about an inch of pastry to form a crust.

Bake in the oven for 30-35 minutes, when it is cooled sprinkle the top with sea salt to bring out the flavours of the chocolate.

Thai Yellow Seabass

This is my take on a curry that I had in Thailand Gaeng Karee Gai, this is traditionally a chicken dish but I have decided to do this with seabass, only because I love fish. Making your own thai curry paste is becomming easier to do these days as the range of thai ingredients are widely available in local supermarkets. I love my local market and i'm all for buying locally and supporting small businesses but I have to admit that i'm really impressed with the variety of ingredients available in my local morrisons. Being able to buy fresh turmeric root gets me very excited and always gets my culinary juices flowing, fresh turmeric has a unique flavour and this cannot be replicated with powder. I have dumbed this dish down a little for the average brits palate, authentic thai curries are extremely fiery. I have used less chillies in the recipe but if you like a bit of a kick by all means add more.

You will need:
For the paste
2 thumb sized pieces of turmeric root peeled
1 thumb sized piece of galangal peeled
5 red chillies 
3 solo garlic cloves skins removed
1 large shallot
2 lemon grass sticks, tough outer leaves removed
2 tsp cumin seeds
1 tsp of coriander seeds
1 tsp of shrimp paste
3 tsp sea salt 
4 tablespoon of sugar
1 bunch of coriander stalks
2 fresh kaffir lime leaves

For the sauce:
400ml of coconut cream
the juice of a lime
100g of unsalted cashews
a small bunch of thai sweet basil
1 tablespoon brown sugar
a small bunch of coriander
1 tsp of fish sauce

2 Large whole sea bass

I like to make my paste in a pestle and mortar because you can take all your aggression out on the paste. Using the salt and sugar as an abrasive smash each item of the paste. Combine all the items and continue to crush until the paste is reasonably smooth. If you are pushed for time this can be done in a food processor.
Using a few tablespoons of coconut cream in a sauce pan, cook the cream until the oil separates away, then fry the paste for five to ten minutes until the aromas of the paste are released. Add the remaining coconut cream and allow to cook for a further five to ten minutes. Add the sugar, lime juice and fish sauce, turn off the heat.
Place the fish onto grill for 7-10 minutes either side, depending on the size of the fish. Add the sweet basil and coriander to the sauce and pour over the fish. I decorate the fish with toasted cashew nuts for texture and sliced spring onions and more herbs.
Serve with sticky rice, it's amazing even if I do say so myself. 

Baja Fish Tacos

  I call this Baja Fish tacos because it is loosely based on Baja fish tacos that originated in Baja California, Mexico. If you're a fish lover like myself and like a little kick with your food this is the recipe for you. It's one of the quickest most uncomplicated dishes to make and it is absolutely addictive. I absolutely adore Mexican food, it's sweet, sour, salty, creamy, crunchy, there are so many elements to Mexican cuisine that I love. This dish encompasses all of those elements. Whats not to like, crunchy lightly cooked fish with a little kick. This is always best served with a beverage of ice cold beers.

You will need:
For the fish
250g of cod loin cut into chunks
100g plain flour plus one tablespoon
150ml of beer
1/2 tsp of sea salt
1/2 tsp cumin
(vegetable oil to fry the fish in)

For the Chipotle Mayonnaise
3 tbsp of good quality mayonnaise
1 tbsp of honey
3 tsp of chipotle en adobo (available in most supermarkets)
3 tsp of Spanish smoked paprika (pimenton piccante)
1/2 tsp of maldon salt
1/2 tsp cumin

For the Salsa
3 medium tomatoes deseeded and diced
1/2 a red onion finely chopped
2 tablespoons of chopped coriander
1 tsp sugar
1/4 tsp of cumin
1/2 tsp of salt
1  finely chopped green chilli
The juice of one lime

For the Corn tortillas
150g of masa harina (fine milled maize flour)
150g plain flour
1/2 tsp salt
20ml olive oil
180ml water

 Firstly mix all of the ingredients for the tortillas in a bowl and knead for ten minutes until the dough is very pliable. Divide the dough into eight balls and on a floured surface roll each ball out until they are roughly 6 inches wide, I used a saucepan lid to cut around so that each tortilla is perfectly round.
In a dry frying pan cook each tortilla on high until each side is lightly browned. When cooked place inside a clean tea towel to keep warm. Set aside of later. 
 For the salsa, simply mix all of the ingredients together and allow to infuse.
 For the chipotle mayonnaise, mix all the ingredients in a bowl, if you like a bit more of a kick add more chipotle chilli paste.
 Cut the cod into chunks and dry throughly, season the fish with a pinch of salt and toss in the tablespoon of flour. Place a saucepan on high heat and pour enough vegetable oil into it so that it is at least a couple inches deep with oil.

In a bowl mix the batter ingredients until smooth and dip each piece of cod so that the cod is well covered. Drop a small blob of batter to check if the oil it hot enough. Fry the cod in batches, cooking five at a time so that you do not overcrowd the pan. Cook until golden. When cooked place onto kitchen paper to drain any excess oil.
 I like to serve my taco with slices or ripe avocado.
On each taco place a little salsa onto a tortilla, with a smear of mayonnaise, a couple of slices of fish and a few slices of avocado. The best part about this dish is that no two tortillas are the same, some may be spicier, or creamier, but i'm sure you will love it.