Fish Taco


Ingredients
500g flour
2 x egg
200ml milk
500g Panko bread crumb
1 x bunch coriander; picked
1 x bunch shallot; sliced
1 x green capsicum; diced
1 x green chilli; diced
½ red cabbage; thinly sliced
8 x white corn tortilla
2 x avocado
2 x lime juice
1 x lime; cut into wedges
500ml chipotle mayo
3 x medium leather jacket (filleted, skinned and bones removed)
100ml Olive oil
Vegetable oil – 500ml (depending on size of pan)
Method
Heat veg oil in a deep frying pan to 165°C
Smash together avocado, lime and salt to taste
Combine green chilli and capsicum with olive oil and salt to taste
Lightly toast tortillas
Dust fish fillets in flour, drag through egg was and crumb with panko bread crumbs before frying fish in veg oil until golden
To build the taco spoon on the avocado followed by the cabbage, fish fillets, green salsa, shallot and then coriander. To finish, drizzle with chipotle mayo and serve with lime wedge