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FOR THE FISH
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15ml fish spice
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80ml Oil
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500g Hake Filletscut into strips
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100ml flour
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2 eggsbeaten with 60ml milk
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Salt and black pepper for seasoning
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MANGO SALAD
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2 mangoespeeled and cut into small cubes
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1 red pepperscut into very thin strips
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1 Red Onionchopped or thinly sliced
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30ml Chopped fresh coriander
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LIME YOGHURT SAUCE
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200ml Double Cream Plain Yoghurt
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50ml Lime juice
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15ml lime zest
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1 Garlic clovecrushed
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60ml Corianderfresh coriander (picked)
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30ml Flat-leaf parsleyfresh(picked)
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optional Chili
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Salt and black pepper for seasoning
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TO SERVE
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8 tacos/tortillas, lightly brushed with oil
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Lime wedges
(Serves 4 to 6)
METHOD:
- Season the fish with fish spice, salt, and pepper, then dust with flour.
- Use two forks to dip the fish into the egg and then back into the flour.
- Heat the oil in a large frying pan on medium heat and fry the fish on both sides until golden brown and crisp. Drain on paper towel.
- Combine the ingredients for the mango salad and season.
- Place all the lime yoghurt sauce ingredients in a blender and blend well.
- Grill the tortillas in a griddle pan or heat in the oven for a few minutes.
- Assemble the tacos by dividing the fish evenly amongst the grilled tortillas, top with mango salad, and drizzle with lime yoghurt sauce.
- Fold tortillas in half and serve immediately with lime wedges.