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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
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