Have you tried... Gurnard?

Gurnard is a brilliantly bizarre looking fish which has only recently surged in popularity. In the past, it was thrown back or used as bait. But the love for this responsibly sourced species is catching on in Derry/Londonderry and if you see gurnard on the menu, give it a try! Three species of gurnard are commonly caught in the Irish Sea: grey, tub, and red gurnard; they vary in size and colour but are equally delicious! With a mild flavour and a firm meaty texture, gurnard is a perfect partner for these tasty tacos. Fun to make with all the family.

Baja-style gurnard tacos

Prep Time: 25 Mins
Cook Time: 15 Mins
Skill Level: Medium
Serves 4
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp chipotle hot sauce
  • Juice of ½ lime
  • 150g plain flour
  • 250ml lager or golden ale
  • 1 tsp smoked paprika
  • ½ tsp salt
  • Generous pinch of black pepper
  • 250 ml Vegetable oil, for frying
  • 400g gurnard fillet, cut into good-size chunks
  • 8 tacos
  • ¼ small red cabbage, finely shredded
  • Handful of fresh coriander, finely chopped
  • Shop bought guacamole
  • Shop bought salsa
  • Lime wedges
Baja-style gurnard tacos
  1. Mix together the mayonnaise, sour cream, chipotle sauce and lime juice. Cover and keep in the fridge until ready to serve.
  2. Add the flour, lager or ale, paprika, salt and pepper to a large mixing bowl and whisk well to combine.
  3. Put the cooking oil in a large, heavy-bottomed pan and bring to a high heat. Dip the fish pieces into the batter, letting any excess batter drip off. Slowly drop the fish into the hot oil. Working in batches, cook the fish for 4–5 minutes or until golden brown. Remove with a slotted spoon and transfer to some kitchen roll to drain off the excess oil.
  4. To serve, warm the tacos according to packet instructions and combine the cabbage with the coriander. Serve the fish with the tacos and bowls of the shredded cabbage, chipotle sauce, salsa, guacamole and lime wedges.

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