Crunchy Fish Tacos
Crunchy Fish Tacos

Ingredients

Method

  • 1 tsp mustard
  • 1 egg
  • 30g jumbo oats
  • 40g ground almonds
  • 2 tbsp sesame seeds
  • 2 tbsp flour
  • 150g firm white fish fillets, cut into 12 thin strips
  • 3 tbsp olive oil
  • 1 little gem lettuce, shredded
  • Salt and pepper
  • Lime wedges, to serve
  • Taco shells, to serve
  • Salsa, guacamole, etc, to serve
  • Mix the mustard and egg in a small bowl, and put the oats and almonds, sesame seeds, salt and pepper in a jug. Blitz with a stick blender to make a rough crumb, then shake onto a wide plate. Sprinkle the flour into a shallow bowl. Dip the fish fillets, one by one, into the flour, then the egg, then dredge in the nutty oats.
  • Fry the fish in the oil for about 3 mins on each side, or until crisp and golden. Serve in taco shells with the shredded lettuce, a squeeze of lime, and all your favourite Mexican taco dips and sides.
30 mins
2 serving
This recipe pairs perfectly with the Konpira Maru 'Pan Opticon' Aromatic White Blend 2021 from Whitlands, Australia.

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