Crunchy fish tacos recipe
 Seeds add crunch to these easy fish tacos that can be ready in less than half an hour. vegetable oil, for deep-frying1 tbsp chia seeds1 tbsp pumpkin seeds (or any seeds, such as sunflower)2 tbsp polenta 2 tbsp rolled oats 1 tbsp chilli flakes397g tin condensed milk (or 1 free-range egg, beaten)1 lime, juice only1 tsp salt4 large plaice fillets or other white fish vegetable oil, for deep-frying 1 tbsp chia seeds 1 tbsp pumpkin seeds (or any seeds, such as sunflower) 2 tbsp polenta 2 tbsp rolled oats 1 tbsp chilli flakes 397g tin condensed milk (or 1 free-range egg, beaten) 1 lime, juice only 1 tsp salt 4 large plaice fillets or other white fish 2 tbsp olive oil 1 red onion, chopped (or white onion)2 garlic cloves, chopped 1 dried ancho chilli, soaked in hot water and chopped (or chipotle paste or any other dried chilli) 2 tomatoes, chopped 2 tbsp olive oil 1 red onion, chopped (or white onion) 2 garlic cloves, chopped 1 dried ancho chilli, soaked in hot water and chopped (or chipotle paste or any other dried chilli) 2 tomatoes, chopped 2 tbsp vegetable oil8 x 10cm/4in round flour tortillas100g/3½oz mayonnaise 50g/1¾oz soured cream 1 avocado, mashed (or tinned chickpeas, mashed)1 tbsp fresh coriander sprigs 100g/3½oz pickled onions, thinly sliced 2 Little Gem, shredded (or any crisp lettuce)4 spring onions, sliced 2 tbsp vegetable oil 8 x 10cm/4in round flour tortillas 100g/3½oz mayonnaise 50g/1¾oz soured cream 1 avocado, mashed (or tinned chickpeas, mashed) 1 tbsp fresh coriander sprigs 100g/3½oz pickled onions, thinly sliced 2 Little Gem, shredded (or any crisp lettuce) 4 spring onions, sliced Method To make the fish tacos, Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the seeds, polenta and oats in a wide bowl. Mix the condensed milk, lime juice and salt together in a separate wide bowl, dip the fish in the condensed milk mixture and then in the seed mixture. Deep-fry for about 3–4 minutes, or until golden. Transfer to kitchen paper to cool slightly and chop into large pieces. To make the tomato sauce, heat the oil in a large frying pan and sweat the onion and garlic. Add the chilli and tomato and cook for 5 minutes. Tip into a pestle and mortar and grind to a rough paste. To serve, heat the oil in a frying pan and fry the tortillas until puffed and golden. Mix the mayonnaise and soured cream in a bowl. Once slightly cooled, flatten down the tortillas and fill with the tomato sauce, fried fish, mayonnaise mixture, avocado, coriander, pickled onions, lettuce and spring onions. Serve immediately. To make the fish tacos, Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the seeds, polenta and oats in a wide bowl. Mix the condensed milk, lime juice and salt together in a separate wide bowl, dip the fish in the condensed milk mixture and then in the seed mixture. Deep-fry for about 3–4 minutes, or until golden. Transfer to kitchen paper to cool slightly and chop into large pieces. To make the fish tacos, Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the seeds, polenta and oats in a wide bowl. Mix the condensed milk, lime juice and salt together in a separate wide bowl, dip the fish in the condensed milk mixture and then in the seed mixture. Deep-fry for about 3–4 minutes, or until golden. Transfer to kitchen paper to cool slightly and chop into large pieces. To make the tomato sauce, heat the oil in a large frying pan and sweat the onion and garlic. Add the chilli and tomato and cook for 5 minutes. Tip into a pestle and mortar and grind to a rough paste. To make the tomato sauce, heat the oil in a large frying pan and sweat the onion and garlic. Add the chilli and tomato and cook for 5 minutes. Tip into a pestle and mortar and grind to a rough paste. To serve, heat the oil in a frying pan and fry the tortillas until puffed and golden. Mix the mayonnaise and soured cream in a bowl. Once slightly cooled, flatten down the tortillas and fill with the tomato sauce, fried fish, mayonnaise mixture, avocado, coriander, pickled onions, lettuce and spring onions. Serve immediately. To serve, heat the oil in a frying pan and fry the tortillas until puffed and golden. Mix the mayonnaise and soured cream in a bowl. Once slightly cooled, flatten down the tortillas and fill with the tomato sauce, fried fish, mayonnaise mixture, avocado, coriander, pickled onions, lettuce and spring onions. Serve immediately.