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.