Mexicana!: For the Love of Tacos, Nachos and All Things Fiesta. Esther Clark

and deep-fry for 1–2 minutes per batch or until light golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with a little more salt to keep them crisp.

      5. Warm the tortillas through in a small dry frying pan (skillet) over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Toss the salad in the lime dressing, then spread the chipotle aioli over the warmed tortillas, top with the crispy squid and a good handful of the fruity citrus salad.

      FISH FINGER TACOS WITH QUICK PICKLED CUCUMBER

      Comforting fish finger sarnies have been given the taco treatment in this recipe. Japanese panko breadcrumbs are best to use as they give a lovely crunchy coating, but if you can’t get hold of any, you can make your own by whizzing up some stale bread and drying out the crumbs on a baking tray for 10 minutes in a moderate oven. For super-crispy fish fingers, deep-fry them in hot oil for 3–4 minutes until golden brown.

      SERVES 4–6

      PREP: 35 MINUTES, PLUS CHILLING

      COOK: 15 MINUTES

      6 x 250g (9oz) thick haddock fillets

      5 tbsp plain (all-purpose) flour

      2 large free-range eggs, beaten

      150g (5oz/3 cups) panko breadcrumbs

      2 tbsp vegetable oil

      30g (1oz/2 tbsp) unsalted butter

      12 x 15cm (6in) soft corn tortillas, homemade (here) or shop-bought

      2 Baby Gem lettuces, leaves separated

      ½ small red onion, finely chopped

      Salt and black pepper

      Good-quality mayonnaise, to serve

      Cholula or other chilli sauce, or ketchup, to serve

      FOR THE PICKLED CUCUMBER

      80ml (3fl oz/⅓ cup) white wine vinegar

      40ml (1½fl oz/⅛ cup) water

      ½ tsp salt

      1 tbsp caster (superfine) sugar

      1 tsp black peppercorns

      ½ cucumber, sliced into thin rounds

      Leaves of ½ small bunch of dill, chopped, plus extra to serve

      1. First make the pickled cucumber. Place the vinegar and water in a small pan with the salt, sugar and peppercorns. Bring to a simmer and swirl the pan until the sugar has dissolved, then remove from the heat and allow to cool down for 10 minutes. Toss the cucumber and dill together in a bowl. Pour over the cooled pickling liquid and set aside, covered, in the fridge for 30 minutes.

      2. Cut each fish fillet into two chunky fingers. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Season the flour generously with salt and pepper. Line a baking tray (cookie sheet) with baking parchment, then dip each piece of fish in the flour, followed by the egg and then in the breadcrumbs to coat. Place on the lined tray and chill in the fridge until needed.