Fish Tacos with Chilli Pineapple Salsa
Makes approximately 16 mini tacos
4 skinned cod fillets, cut into finger length strips
100g dried breadcrumbs, seasoned with salt and pepper
3 eggs, beaten
50g plain flour
150ml vegetable oil
Soft taco shells
2 tbsp Ladle & Larder Chilli Pineapple Chutney
1/2 red onion, diced
1/2 cucumber, diced
Handful of coriander leaves, roughly chopped
Juice of 1 lime
Sour cream for serving
In 3 separate shallow bowls, place the eggs, flour and breadcrumbs. Dip the fish strips into the flour, then into the egg and lastly into the breadcrumbs. Place on a plate and chill.
To make the salsa, place the onion, cucumber, chutney, lime juice and coriander in a large bowl. Mix and leave to one side.
On a medium to high heat fry the fish strips for a couple of minutes, turning them halfway through cooking. When golden brown, remove from the pan and drain on kitchen paper.
Serve with tacos, sour cream and crunchy lettuce - finger licking good!