Fish Tacos

Fish Tacos

Serves: 4

Ingredients

1 kilo Fish cut into bite size pieces
2 cups bread crumbs plus more if necessary
2 eggs
1/3 cup milk
1/3-1/2 cup self-raising flour
1 large zip-lock bag (I use the storage size zippies 26x27cm)

Salsa
4-5 tomatoes, deseeded and diced
1 green chilli – deseeded and finely chopped
¼ white onion finely chopped
A good handful of fresh coriander roughly chopped
Juice of ½ a lime
Pinch of salt
Dash of Tabasco cause

Guacamole
2 avocados
Small handful of coriander chopped
Juice of ½ a lime
Pinch of salt (optional)

Oil for deep-frying or shallow frying
Small burritos or wraps to serve

Method

1.  Pre-make the Salsa and Guacamole so the ingredients have time to blend and release their flavours.
2.  Crumbing the fish using the “one bag wonder” technique.  Place your bite size fish pieces in the ziploc bag.  Add the self-raising flour and any spices, salt and pepper that tickle your fancy or just leave it plain using flour only and shake it, moving the fish around to coat all the pieces.
3.  Quickly beat the eggs and milk and add to the same bag.  Shake it, move it, groove it to coat all the pieces of fish.
4.  Add the breadcrumbs to the bag, 1 cup at a time.  Shake it, move it, groove it and add more bread crumbs if you feel there is not enough to go around.
5.  Fry your fish until the coating starts to brown or until fish is cooked through.
6.  To serve, spread a layer of guacamole and salsa on the burrito or wrap and place crispy fried fish on top.

And there you have it.  The “one bag wonder “saves you time and dishes.
Now go make some tacos and ENJOY!

One bag wonder

The “one bag wonder” fish coating technique was invented and mastered by our leading mate/fish fryer Josh Worthington.

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