Fish brings out best in Good Friday 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