The Best Fish Taco

I am an absolute slut for a good fish taco. Oh my god.

This recipe is super versatile. If you just stick to the basic concept of the fish taco, you can adapt this slightly to adjust it to your taste. Switch out the pineapple for peach or mandarin if you like!

This is my go to.

For the fish:

600g of fresh white fish (coral trout is my favourite!)

¼ cup of plain flour

2 eggs, whisked

2 cups of panko bread crumbs (I like to crush up the panko crumbs with my hands to make them a little finer and help them stick to the fish better)

2 cups of oil for frying (I use rice bran or grapeseed)

For the salsa:

½ ripe pineapple

½ red onion

Coriander

Lime

Chilli

For the sauce

Japanese Kewpie mayonnaise

Chilli sauce of your choice – I like Cholula!

1 lime

Method:

Firstly, cut your fish lengthways into long strips, like a thick fish finger.

Dust the fish with the flour, then dip it into the whisked egg, and then into the panko crumbs. Make sure you firmly press the breadcrumbs into the fish to get an even coating.

Wash your cos lettuce thoroughly and let it sit upside down to drain. While you’re letting your lettuce drain, make the salsa.

Finely dice the pineapple and onion, and finely chop the coriander and chilli. Mix these all together in a bowl with a sprinkle of salt, pepper, a good glug of olive oil, and the juice of half a lime.

Next, make the mayonnaise. Get your favourite chilli sauce and mix it in a small bowl with a generous serving of kewpie and some more lime juice. Adjust to taste.

Once your salad ingredients and sauce have been prepped, its time to start cooking the fish!

Heat your oil in a medium depth pan until it bubbles when you drop in a crumb.

Lay your fish pieces in gently and cook until they are nicely golden brown. It will take a much shorter time than you think, so keep an eye out and be careful not to overcook your fish. 

Drain on a paper towel.

Once you have all your ingredients ready to go, simply tear off a cos leaf and spoon on some salsa, your piece of fish, and a generous dollop of spicy mayonnaise.

Repeat.