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Crunchy fish taco’s



2 white fish fillets (like hake, cod or sea bass)
½ cup flour
1 egg, beaten
4 tbsp. panko breadcrumbs
2 cups vegetable oil
¼ red cabbage, thinly sliced
1 red onion, thinly sliced
1 avocado, in cubes
1 cup crème fraîche
Tabasco or other hot sauce
1 lime, cut into parts
Bunch of cilantro
8 flour tortillas


Cut the fish into strips. Pat dry with paper towels. Put the flour in a shallow dish together with salt and pepper, place the beaten egg in another, and the panko breadcrumbs in a third bowl. Cover the fish pieces in flour, shaking off the excess. Coat in egg, and in panko breadcrumbs.

Heat the oil in a wok, and fry the pieces of fish a few at a time, until golden brown. In a grill pan, mark the tortillas. Mix the crème fraîche with a few drops of tabasco and salt and pepper.

Place a few pieces of fish in a tortilla, top with cabbage, onion, avocado, crème fraîche, cilantro leaves and a squeeze of lime.


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