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Fish Tacos with Chive Mayo

Fish Tacos with Chive Mayo

Serves pea 2 Clock icon 30 minutes
A classic Mexican dish that you can roll up and eat with your hands (so guaranteed to get the whole family excited). Learn how to make your own creamy mayonnaise and bread your own fresh fish goujons with this easy step-by-step recipe from Jenius Social - worlds away from anything you'll pick up in the frozen aisle!

8 Farmdrop products in this recipe

£ 22 .80
8 items.

Here's how you do it

  1. To make the mayonnaise, slowly whisk together eggs, vinegar and mustard until combined.
  2. Gradually, in a steady stream, start to add the oil allowing it to combine with the eggs (begin with a few drops to stabilize the eggs). The mix will start to become thicker and of a shiny consistency the more oil is added
  3. Add 1 tbsp of water if it becomes too thick. Once all the oil has been added, season to taste then stir through the finely chopped chives. Set aside for later.
  4. Next make the fish goujons. Cut the fish fillets into strips approx 5cm/1cm. Pour the flour onto a plate and season with salt and pepper. Pour the whisked egg into a shallow bowl with the milk and stir to combine. Place the breadcrumbs on another plate.
  5. Place the strips into the seasoned flour then pat off any excess. Next place the fish strips into the eggs and milk then drain off any excess.
  6. Finally coat the strips in the breadcrumbs. Repeat this process with an extra coating of egg and breadcrumbs for an extra crispy coating.
  7. Heat the vegetable oil in a deep frying pan (to 170°C) for 3-5 mins until coating is golden brown. Drain the fish strips on kitchen paper then season with salt and pepper.
  8. To assemble the tacos, warm the wraps in a dry frying pan then fill with the fish goujons and serve with the chive mayo.


Fish Tacos

  • 2 white fish fillets
  • 100g breadcrumbs (larder)
  • 100g plain flour
  • 3 eggs, lightly whisked
  • 1 tbsp milk (larder)
  • 100ml vegetable oil, for frying (larder)
  • 2 tortilla wraps

Chive Mayo

  • 3 egg yolks
  • 1 tbsp English mustard (larder)
  • 2 tbsp cider vinegar
  • 250ml rapeseed oil
  • 1 lemon, zest and juice
  • 1 bunch of chives