Fish brings out best in Good Fri­day tacos

Central and North Burnett Times - - JUNIOR SPORT - For more go to danand­steph.com.au

Fish tacos

IN­GRE­DI­ENTS: 1 packet of soft tor­tillas 2 limes, for serv­ing Canola oil for fry­ing. Fish – 1kg of white flesh fish, cut into strips 1 bag of panko bread­crumbs 3 eggs, for egg wash dash of milk for egg wash 1 cup of flour, for dust­ing salt and white pep­per

Salad – ¼ red cab­bage, shred­ded fine ¼ white cab­bage, shred­ded fine 2 car­rots, peeled and grated or man­do­lined 1 cup of picked co­rian­der leaves. Dress­ing – 1 cup of egg may­on­naise 1-2 tsp of smoked paprika (less or more to taste) 1 tsp of gar­lic pow­der Juice of half a lemon

METHOD: Fish – pre­pare your crumb­ing sta­tion. One plate with flour and sea­son with a good pinch of salt and white pep­per.

In a large bowl whisk eggs and milk to­gether. Then on a plate sprin­kle out your panko bread­crumbs. Crumb your fish fil­lets.

Heat up oil to about 170–180 de­grees or if you don’t have a deep fryer with tem­per­a­ture con­trol, a large pot on the stove on medium to high heat.

Pre­pare your salad – in a large bowl, add all in­gre­di­ents and toss to com­bine well.

Dress­ing – mix your dress­ing to­gether well and add the smoked paprika to your taste.

Stir ½ this dress­ing through the salad and al­low to sit. Leave re­main­ing dress­ing for serv­ing.

Once oil is at heat, deep fry the pieces of fish, try not to over­crowd the bas­ket or pot of oil – cook for about two min­utes or un­til golden brown.

Re­move from oil and drain on some paper towel and then sprin­kle with some salt.

All your el­e­ments are now ready to cre­ate your fish tacos – be sure to add some ex­tra sauce/dress­ing and a squeeze of lime just be­fore eat­ing.

BEST OF DAN AND STEPH

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