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.

Similar Recipes

Scrambled Eggs with Soda

Scrambled Eggs with Soda

Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...

Mushroom, Olive & Ricotta Fusilli

Mushroom, Olive & Ricotta Fusilli

Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...

Sweet Tooth Salad with Green Beans

Sweet Tooth Salad with Green Beans

Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...

Sticky BBQ Pork Belly

Sticky BBQ Pork Belly

Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

Print Friendly, PDF & Email