- 300gr Haddock fillet, cut into 2cm strips
- 140gr plain flour, plus extra for dusting
- 1½ tsp baking powder
- 1 large free-range egg
- 1 tsp fine garlic salt
- Pinch dried oregano
- 1 tsp american or dijon mustard
- 1 litre vegetable oil for deep frying
- 15 small corn tortillas to serve
- Iceberg lettuce, finely shredded, to serve
- Lime wedges for squeezing
For the pickled red onion:
- 1 tbsp fine sea salt
- 1 medium red onion, cut into thin strips
- Juice 1 lime
- Pinch of dried oregano
- 1 scotch bonnet chilli, finely chopped
For the pico de gallo salsa:
- 3 medium ripe tomatoes, finely chopped
- 1 small onion, finely chopped
- 3 tbsp chopped fresh coriander
- Juice 1 lime
For the mayonnaise sauce:
- 3 tbsp soured cream
- 3 tbsp good quality mayonnaise
