Voodoo Crispy Fish Tacos
Prep Time: 0.2 Hours
Total Time: 0.45 Hours
Servings: 4 Person(s)
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
Method:
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. 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. Cook a couple of minutes and turn over, until the panko is crisp and the fish cooked. Load up each taco with green lettuce, slaw, and avocado, then garnish as you wish, but drizzle generously with Voodoo Mango sauce. Enjoy with a nice cold beer.
Total Time: 0.45 Hours
Servings: 4 Person(s)
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
Method:
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. 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. Cook a couple of minutes and turn over, until the panko is crisp and the fish cooked. Load up each taco with green lettuce, slaw, and avocado, then garnish as you wish, but drizzle generously with Voodoo Mango sauce. Enjoy with a nice cold beer.