Crispy, crunchy Fish Tacos with Zesty Slaw recipe

Slice the haddock fillet into goujons about 3-inch long and place into a bowl of plain flour seasoned with Mexican rub (1 cup flour and 2 tsp Mexican rub), and coat the fish well.

Set up a big bowl and add the plain and self-raising flours with the corn flour. Add in some cold water and whisk until the consistency is similar to double cream.

Heat the fryer to 170c and dredge the fish into the batter. Fry until golden.

Make the slaw by finely shredding the ingredients. Use a mandolin if you have one but watch those fingers!

Mix the finely shredded ingredients together with lime juice

To 1 cup mayonnaise add 2 tsp A&O Garlic Butter rub and mix thoroughly.

Warm the tacos, add the fried fish and slaw. Dip the taco in the garlic butter and salivate down your entire face.

Want more tacos.

Crispy Mexican Fish Tacos

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