Jack Stein served up tasty cod fish Mexican tacos with a Cornish Twist (soured clotted cream) on This Morning.

The ingredients are: 400g cod fillets, Sunflower oil, for pan- and deep-frying, 8 soft flour tortillas and Sea salt and freshly ground black pepper.

For the pico de gallo (Salsa): 1 red onion, finely chopped, 5 tomatoes, skinned, deseeded and finely chopped, 3 or 4 medium-hot red chillies, deseeded and finely chopped, 1 teaspoon caster sugar, Juice of 1 lime, 4 tablespoons chopped coriander and Pinch of salt.

For the batter: 225g plain flour, 2 eggs and Pinch of salt.

For the pickled lettuce: 350ml cider vinegar, 1 teaspoon sugar, 1 teaspoon salt, Pinch of thyme, Pinch of chilli flakes, 3 juniper berries and 225g iceberg lettuce, finely shredded.

For the soured clotted cream: 100ml clotted cream, 50ml full-fat milk and Juice of 1 lime.

See recipes from Jack Stein in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.