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!