Fish Tacos with Celeriac Remoulade

If you want fish, go wild. Pete talks with author, David Gillespie, about Omega 3 fatty acids, and makes 4 delicious seafood recipes. Moroccan Flounder with Carrot Salad, Jamaican Mussels, Salmon Belly with Celeriac Remoulade, and Fish Tacos with his two young daughters and their next door neighbour.

Served: 4


  • 500 g flathead fillets (or any firm white fish such as whiting, snapper or Spanish mackerel), skinned and pin-boned
  • 60 g tapioca flour
  • 2 free-range organic eggs, lightly beaten with 3 tablespoons water
  • 100 g almond meal
  • 60 g desiccated coconut
  • Coconut oil for deep-frying
  • 8 butter lettuce leaves
  • Lemon halves, to serve

Celeriac Remoulade

  • 240 g (8½ oz.) celeriac, peeled
  • 2 red radishes, julienned
  • 125 g (½ cup) aioli (see recipe )
  • 1 tablespoon finely chopped chervil leaves
  • 1 tablespoon finely chopped flat-leaf parsley leaves
  • Juice and zest of 1 lemon
  • Himalayan salt or sea salt
  • Freshly ground black pepper


  • 1 avocado, diced
  • 1 small red chilli, deseeded and finely diced (optional)
  • ¼ red capsicum, finely diced
  • Juice of 1 lime
  • 1–2 tablespoons finely diced red onion
  • 1 garlic clove, finely chopped
  • 2 tablespoons chopped coriander leaves
  • 1 tablespoon extra-virgin olive oil


  1. To make the celeriac remoulade, grate the celeriac or julienne it using a mandolin. Celeriac tends to discolour quickly, so place it in cold water with a little bit of lemon juice. Combine the radish, aioli, chervil, parsley and lemon juice in a bowl and season to taste. Drain the celeriac, pat dry on paper towel and stir it into the aioli mixture. Taste for seasoning and transfer to a small bowl.
  2. To make the guacamole, combine all the ingredients in a small bowl. Set aside.
  3. Cut the flathead fillets into eight even portions. Place the tapioca flour in a shallow bowl, the egg mixture in another shallow bowl and the almond meal or coconut in a third bowl. Season the fish with a little salt, dust lightly with tapioca flour, dip the fish pieces in the egg mixture and coat with the almond meal or coconut, pressing them firmly.
  4. Heat the coconut oil to 160°C in a wok or large saucepan.
  5. To test the temperature, drop a small piece of fish in the oil – it should bubble instantly around the edges. Working in batches, fry the fish for 90 seconds until cooked through. Drain on paper towel and season with salt.
  6. Place the lettuce leaves, remoulade, guacamole, fish and lemon wedges on a serving platter and for everyone to serve themselves. To assemble your lettuce cup ‘tacos’, fill each lettuce leaf with some remoulade, then guacamole and a piece of fish.   Squeeze the lemon juice over the top.