Crispy Fish Tortillas

Khanh Ong

Ingredients:

Crispy Fish:

50g plain flour
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
a pinch of salt
2 eggs lightly beaten
2 cups of panko bread crumbs
250g barramundi, cut into strips

Garnish / to serve:

6 soft tortillas
¼ shredded red cabbage
1 baby cos lettuce shredded

Salsa:

1 shallot finely diced
1 large red chilli deseeded and finely sliced
1 cloves of garlic minced
1 tomato deseeded and chopped
1 avocado cut into chunks
1 tsp salt
juice of half a lime
½ tsp cumin
¼ cup of coriander leaves chopped coarsely

Smoked Mayo:

¼ cup mayonnaise
1 tsp smoked paprika
1 tbsp lime juice and zest
a pinch of salt

Method:

To make the salsa, place all the ingredients into a medium bowl and mix using fork to gently combine. Set aside.
For the smoked mayo, combine all the ingredients in a small mixing bowl and mix well.
Meanwhile, combine flour spices and salt in a bowl. Place eggs and breadcrumbs in two seperate bowls. Dip the fish in the flour then the eggs and finally the breadcrumbs. Chill the crumbed fish for 10 – 15 minutes
In a deep fryer or a deep pot with enough oil to fry heat the oil to 190C. Cook the fish in the fryer for 1 minute or until golden.
To serve, divide tortillas among serving plates. Top with some lettuce then cabbage. Add fish then the salsa, drizzle mayo over and serve.

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