28
Aug
Crispy fish tacos with mango salsa
Ingredients
TACOS
- 1/3 cup plain flour 50g
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 eggs lightly beaten
- 3 cups panko breadcrumbs 150g, see notes
- 500 g flathead fillets cut into 20 strips
- Sunflower oil to deep-fry
- 10 mini flour tortillas
- 1/4 iceberg lettuce shredded
- 200 g sour cream
- Hot sauce or finely chopped long red chilli to serve, such as Tabasco
MANGO SALSA
- 1 mango chopped
- 1 avocado chopped
- 1/2 red onion finely chopped
- 2 tablespoons chopped coriander plus extra leaves to serve
- Juice of 1 lime plus wedges to serve
Instructions
- Combine flour and spices in a bowl and season. Place the egg and breadcrumbs in separate bowls. Dip the fish pieces first in the flour, then the egg and finally coat well in the breadcrumbs. Chill for 15 minutes.
- 2. For the mango salsa, combine all the ingredients, then season and set aside.
- Preheat the oven to 150°C. Half-fill a large pan or deep-fryer with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In 4 batches, deep-fry fish for 1 minute or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Transfer to a baking tray and keep warm in the oven while you cook the remaining fish.
- Enclose tortillas in foil and warm in the oven as you cook the final batch of fish.
- Top tortillas with lettuce, fish, mango salsa, sour cream, hot sauce or chilli and extra coriander. Serve with lime wedges.