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