St John Crumbed Fish Tacos
Kylee Newton - The Modern Preserver
2-4
30 minutes
Mexican Inspired
Dinner
These crumbed fish tacos have got me salivating just looking at them.
I always love a bit of fruit in my savoury dishes and adding St John Mango, Turmeric & Ginger is a great solution to this. Mixed in with a bit of mayonnaise, it creates the perfect fruity heat for this Mexican inspired meal.
Ingredients
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150ml white wine vinegar
100ml water
50g caster sugar
¼ tsp sea salt
¼ red cabbage
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Canola oil, for deep frying
2-3 fillets of white fish
1 egg, whisked
200g panko breadcrumbs
sea salt
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4-8 corn tortillas
3 Tbsp mayonnaise
freshly ground black pepper
handful of coriander
lime wedges
Directions
Pickle the cabbage at least 3 hours before serving. Mix the vinegar, water sugar and salt together in a saucepan and bring to a gentle simmer, stirring to dissolve the sugar and salt. Finely cut/shred the cabbage into thin ribbons, add to a bowl and pour the slightly cooled brine over. Cover and place in the fridge until ready to serve.
Cut the fish into thin strips, dip into the whisked egg and then completely cover in panko. Deep fry the fish, in batches, for 2-3 minutes at a time, then season with sea salt. Keep warm until ready to serve.
Mix together the St John Mango, Turmeric & Ginger with the mayonnaise, a pinch of sea salt and a good grind of black pepper, place into a squeezy bottle or a small piping bag. Warm the tortillas to the manufacturer’s instructions.
Build the taco’s first with the crumbed fish on a tortilla, squeeze a zig zag of mayo/hot sauce over, a forkful of strained pickled cabbage, and a few sprigs of coriander. Serve with lime wedges on the side, to squeeze over the top.