Fish Tacos
Information
Prep: 15 mins | Cook time: 8 mins | Serves: 4
Ingredients list
Fish
- 2 cups plain flour
- 1tsp cumin
- 1tsp chilli flakes
- 1tsp sweet paprika
- Salt
- 3-4 cups grapeseed oil, for shallow fry
- 4 eggs, whisked
- 2 cups panko crumbs
- 2-3 fillets of Fish, I used whiting
- Red cabbage – finely sliced
- Lime juice
- Fresh corriander
- Guacamole
- Tortillas
Dressing
- Greek yoghurt
- Sriracha
Method
- On a tray, combine flour, cumin, paprika, and salt.
- In a separate bowl, whisk the eggs and pour them into a shallow dish large enough for dipping the fish.
- In a deep frying pan, add oil and heat slowly to approximately 160°C.
- Pat the whiting pieces dry. Dip each piece first into the flour mixture, then into the egg mixture, and finally coat with panko crumbs.
- Shallow fry the coated fish in the hot oil until golden brown and crispy.
- Make the Dressing: In a separate bowl, combine Greek yoghurt and sriracha. Stir until well mixed.
- Assemble the Tortillas: Place the crispy fish on a tortilla and top with red cabbage, guacamole, fresh coriander, a squeeze of lime juice, and a sprinkle of salt.
Notes
- To check if the oil is hot enough, dip the end of a wooden spoon into the pan. If you see small bubbles forming around the spoon, the oil is ready for frying.
- Grapeseed oil is an excellent choice because it has a high smoking point and does not impart any flavour to your food.
