Liberty's American Cookbook: fish tacos and churro bowls

Try both the sweet and the savoury of classic Mexican street food with this fiery dish

Liberty serves up a Tex-Mex feast with fish tacos followed by cinnamon ice cream and chocolate covered churros.

Ingredients

4 corn tortillas, 50g butter (4 Tbs), 2 limes, ½ avocado.

For the fish:

2 large cod or halibut filet, 240mL vegetable oil, 240mL beer, 140g flour, 70g corn flour, 2 tsp salt, 1 tsp pepper, paprika, chilli, sour cream, salsa.

Ingredients for churro tops

60g cold butter /cubed, 2 1/2 Tbs dark brown sugar, 1/2 tsp salt, 220mL water, 115g flour, 1 tsp vanilla bean, 4 eggs, 200g white sugar, 3 Tbs cinnamon, cooking oil spray, vegetable oil for frying, cinnamon ice cream, chocolate sauce for decor.

Method for tacos

Cut the fish in long strips and mix together 70g flour, cornflour, salt, pepper, paprika, and salt.

Whisk in the beer.

Put the remaining flour in another bowl Heat a pan over medium heat with the vegetable oil.

Dip the fish in the liquid batter, shake, and then dip into the flour.

Fry the fish about 5 minutes each side. Lightly fry the corn tortillas in butter.

Assemble with avocado, sour cream, salsa, and a squeeze of lime.

Method for the churro bowls

In a medium saucepan over medium - add butter, brown sugar, salt, and water - bring to a boil.

When the mixture boils, add the flour off heat.

For about 2 minutes, move the sauce pan on and off the heat while stirring until the dough comes together into a ball.

Remove from heat and let cool for 5 minutes. Add the eggs one at a time, beating the eggs in fully after each addition.

Add vanilla. Put in a piping bag.

Invert a muffin tin and spray thoroughly with non-stick cooking spray.

Pipe the dough around the inverted cups in spirals to form the bowls.

Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).

Heat oil in a deep pot to 350˚F (175˚C). Mix cinnamon and sugar in a medium bowl.

Fry bowls in batches until nicely browned, about 3 minutes.

Remove from oil, drain on paper towel and then roll in the cinnamon/sugar.

Serve with ice cream and chocolate sauce.