I already have a wickedly spicy fish taco recipe on my website, but when I saw this recipe in a cookbook, with crumbed fish and a little less spice I had to try it. Sometimes I just feel like some fried fish with a few sides and a little spice.
This was delicious. The crispy fish with the guacamole, the cabbage and the chilli sauce and sour cream, every single bite was amazing. This is something I can eat weekly, the flavours are so fresh and leave an amazing taste in your mouth.
With the fish, you can crumb whole fillets if you prefer, then slice them up once they are cooked, this doesn't look as pretty, but it is quicker for a mid week meal, just cook the fish approximately 2 minutes per side. And use any white fish fillets that you love.
With regards to the chilli sauce I found a new brand that I love the Byron Bay Chilli Co, they have absolutely delicious chilli sauces, and I am not paid to say that. But you use any chilli sauce that you love.
If you are looking for a way to serve fish to your family that is easy to make, try these you won't be disappointed.
This was delicious. The crispy fish with the guacamole, the cabbage and the chilli sauce and sour cream, every single bite was amazing. This is something I can eat weekly, the flavours are so fresh and leave an amazing taste in your mouth.
With the fish, you can crumb whole fillets if you prefer, then slice them up once they are cooked, this doesn't look as pretty, but it is quicker for a mid week meal, just cook the fish approximately 2 minutes per side. And use any white fish fillets that you love.
With regards to the chilli sauce I found a new brand that I love the Byron Bay Chilli Co, they have absolutely delicious chilli sauces, and I am not paid to say that. But you use any chilli sauce that you love.
If you are looking for a way to serve fish to your family that is easy to make, try these you won't be disappointed.
Recipe
Recipe adapted from Pete Evans' cookbook 'My Party Canapes and Cocktails'
Makes 20
500g red snapper fillets (or any firm, white-fleshed fish), skin removed
60g plain flour
2 eggs, lightly beaten
150g panko breadcrumbs
Sea salt
Sunflower oil, for deep-frying
20 small flour tortillas
2 handfuls of shredded purple cabbage or any type of lettuce
8 tablespoons sour cream or crème fraiche
4 tablespoons good-quality Mexican chilli sauce
Lemon wedges, to serve
For guacamole:
1 avocado, finely diced
2 tomatoes, seeded and finely diced
1 bird's-eye chilli, chopped
Juice of 1 lime
1-2 tablespoons finely diced red onion
1 clove garlic, finely chopped
2 tablespoons chopped coriander leaves
1 tablespoon extra-virgin olive oil
To make the guacamole, mix the avocado, tomato, chilli, lime juice, onion, garlic, coriander and olive oil together.
Cut the snapper fillets into 20 portions.
Put the flour in one shallow bowl, the egg in another and the breadcrumbs in a third.
Lightly season the fish with some sea salt, then dust lightly with flour, coat in the egg and then the breadcrumbs, patting the crumbs on firmly.
Preheat the oven to 160C.
Heat the sunflower oil in a wok or deep saucepan to 160°C. Fry the fish in batches for 30 seconds to 45 seconds (depending on thickness of the fillets), until golden and crispy, then turn over and cook for a further 30 to 45 seconds or until cooked through. Drain on kitchen paper.
Warm the tortillas on a baking tray in the oven for 3-4 minutes. Fill tortillas with the purple cabbage, guacamole, fish pieces, sour cream and chilli sauce. Squeeze some lemon juice over the top, then put a skewer through the sides to help hold it all together. Serve immediately.
Makes 20
500g red snapper fillets (or any firm, white-fleshed fish), skin removed
60g plain flour
2 eggs, lightly beaten
150g panko breadcrumbs
Sea salt
Sunflower oil, for deep-frying
20 small flour tortillas
2 handfuls of shredded purple cabbage or any type of lettuce
8 tablespoons sour cream or crème fraiche
4 tablespoons good-quality Mexican chilli sauce
Lemon wedges, to serve
For guacamole:
1 avocado, finely diced
2 tomatoes, seeded and finely diced
1 bird's-eye chilli, chopped
Juice of 1 lime
1-2 tablespoons finely diced red onion
1 clove garlic, finely chopped
2 tablespoons chopped coriander leaves
1 tablespoon extra-virgin olive oil
To make the guacamole, mix the avocado, tomato, chilli, lime juice, onion, garlic, coriander and olive oil together.
Cut the snapper fillets into 20 portions.
Put the flour in one shallow bowl, the egg in another and the breadcrumbs in a third.
Lightly season the fish with some sea salt, then dust lightly with flour, coat in the egg and then the breadcrumbs, patting the crumbs on firmly.
Preheat the oven to 160C.
Heat the sunflower oil in a wok or deep saucepan to 160°C. Fry the fish in batches for 30 seconds to 45 seconds (depending on thickness of the fillets), until golden and crispy, then turn over and cook for a further 30 to 45 seconds or until cooked through. Drain on kitchen paper.
Warm the tortillas on a baking tray in the oven for 3-4 minutes. Fill tortillas with the purple cabbage, guacamole, fish pieces, sour cream and chilli sauce. Squeeze some lemon juice over the top, then put a skewer through the sides to help hold it all together. Serve immediately.
Enjoy!
To save the recipe to your favourites go www.whatscookingella.com/mexican-fish-tacos-with-guacamole.html
Pin it: www.pinterest.com.au/pin/399413060704310976/
Pin it: www.pinterest.com.au/pin/399413060704310976/
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