Crispy Fish Tortillas
Khanh OngIngredients:
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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