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Voodoo Crispy Fish Tacos

  • Seafood
Time45 Minutes Time4
Voodoo Crispy Fish Tacos

ingredients

  • 500g firm white fish, Hake is perfect
  • 2 eggs gently beaten
  • 100g panko breadcrumbs adding a pinch each of sea salt, black pepper and paprika
  • Vegetable oil for frying
  • 8 soft taco shells (flour tortilla)
  • 2 avocados, sliced
  • Homemade sour cream apple and carrot slaw
  • Crisp lettuce leaves
  • Lime, coriander leaf, and slices of red chilli to garnish
  • Drizzle of Voodoo Mango for each taco

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Directions

  1. To make the crispy fish, cut the Hake fillets into 2cm thick slices, dip each into the egg mixture, and then into the seasoned breadcrumbs.
  2. Heat up a large frying pan with a thin layer of the oil until medium hot, add the breaded fish slices, cook in a couple of batches rather than squeeze in the fish.
  3. Cook a couple of minutes and turn over, until the panko is crisp and the fish cooked.
  4. Load up each taco with green lettuce, slaw, and avocado, then garnish as you wish, but drizzle generously with Voodoo Mango sauce.
  5. Enjoy with a nice cold beer.

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