SNAPPER TACO’S

YOU WILL NEED

SEASONED FLOUR

• 300g Salt & Pepper Squid Coating
• 1 Egg, lightly beaten

TACO’S

• 400g Snapper, skinned and de boned
• 12 6″ Tortilla (use for for GF option)
• 250g Cabbage, finely shredded
• 1 Red Onion, finely sliced
• 100g Coriander, roughly chopped
• 4 limes, cheeks removed
• Hot sauce (your preference but we used sriracha)
• Aioli
• Oil for frying

TO MAKE

Cut the fish into bite-size pieces

Dredge the fish in the Salt & Pepper Squid Coating in batches.

Heat 1 inch of oil in a high sided pan to a medium high heat.

Shallow fry the fish in batches until crisp and golden approx. 5 minutes

Make tacos with the tortillas and fish and top each with aioli, shredded cabbage, hot sauce salsa and coriander!