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Fish Tacos with Chilli Pineapple Salsa
Fish Tacos with Chilli Pineapple Salsa
Fish Tacos with Chilli Pineapple Salsa
Fish Tacos with Chilli Pineapple Salsa
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!