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:

  1. To make the salsa, place all the ingredients into a medium bowl and mix using fork to gently combine. Set aside.
  2. For the smoked mayo, combine all the ingredients in a small mixing bowl and mix well.
  3. 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
  4. 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.
  5. 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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