Posted in Comfort Food, Fakeaways, Fish

Beer-Battered Prawn Tacos

Anyone that has followed my instagram for a while will know that we religiously celebrate #TacoTuesday in this house. Before lockdown it was great easy dinner after work and I’m not ashamed to admit it was with the help of Old El Paso & Santa Maria seasoning packets and taco shells….

It was a great dinner to have on the table in less than 30 mins, with some salad and homemade guac. But since lockdown we’ve had a lot more time to experiment – we’ve had pork belly, slow cooked beef, fish, sweet potato, chicken…the list goes on. I’ve loved trying out lots of new recipes to jazz up our Tuesday’s but these beer-battered prawn tacos are a firm favourite. Super tasty & surprisingly still pretty quick!

We served them with a cabbage slaw (red cabbage shredded, soured cream, s&p, garlic powder and onion powder), shredded lettuce and homemade guac and served on a flour tortilla!

Ingredients:

Packet of uncooked prawns

Half a bottle of beer

1 cup of flour

1 tsp paprika

1 tsp garlic powder

1 tsp coriander

1 tsp onion powder

S&P

Method:

  1. Start by drying your prawns slightly with a piece of kitchen towel and season with s&p
  2. In a bowl add your dry ingredients, combine & season followed by the beer. Whisk together until smooth
  3. Heat up your oil – I used about 3cm of vegetable oil in a deep wok. Test the temperature of the oil but dropping in a little of the batter mix. You want it to fizz when it hits the oil but if it browns too quickly, reduce the heat slightly
  4. Add the prawns to the batter and coat well
  5. Using tongs, carefully add prawns one by one to the oil (I usually do 4/5 at a time). They should take 3/4 minutes to cook – they’ll be a nice golden brown and should float to the top when cooked through
  6. Transfer them to a wire rack whilst you cook the others & then enjoy in a tortilla with cabbage slaw!
Posted in Fish, Quick Eats

Roasted Chorizo Cod with Crispy Potatoes

My favourite way to cook fish is by wrapping it in parchment paper with some veg and letting it work its magic! For this, I used frozen cod pieces which I love. They’re great to have in the freezer for a last minute dinner and also to save a few pennies! A great dinner to have on the table in less than 40mins & super tasty!

Serves 2

Ingredients:

2 cod fillets (if using frozen you may want to use 3 as they tend to be smaller & shrink more!

100g chorizo (peeled and sliced)

300gish white potatoes (peeled and cubed)

2 cloves of garlic

1 tsp paprika

1/4 tsp chilli flakes (more if you like it spicy!)

Handful of fresh parsley

Squeeze of lemon

Drizzle of good quality olive oil

Method:

  1. Preheat your oven to 190C
  2. Parboil the potatoes in salted water for 8-10 minutes, meanwhile fry the chorizo in a large pan with a little oil.
  3. When the chorizo starts to crisp up, add in your garlic. Cook for a few minutes before draining and adding in the potatoes. At this stage, you want to crisp up the potatoes slightly and coat them in oil released from the chorizo!
  4. Place a large sheet of parchment paper in a baking tray and add in the potato & chorizo mix, then placing the cod pieces on top and topping with fresh parsley, paprika, chilli flakes and a drizzle of oil. Fold the parchment paper over the top to make a parcel and place in the oven (15 mins for fresh fish, 20-25 for frozen), until the fish is cooked through and flakey!
  5. Serve with a squeeze of lemon, salad and vine roasted tomatoes!