Crumbed Fish Tacos
Ingredients
600g firm white fish fillets
1 egg
1/4 cup Bulla Sour Cream
1/2 tsp ground cumin
1/4 tsp paprika
salt flakes & freshly ground black
pepper
1/3 cup flour
2 cups panko or sourdough bread crumbs
oil, for cooking
1 1/2 cups diced fresh pineapple
1/2 red onion, finely diced
1/4 red capsicum, finely diced
1 red chilli, finely sliced (optional)
1/4 cup coriander, chopped
2 tsp olive oil
2 tsp lime juice
12-16 small tortillas
to serve
1/2 cup Bulla Sour Cream
Lettuce, coriander sprigs and
lime wedges
Cooking Directions
- Pat fish dry and cut into strips approx. 8 cm in length. Whisk together the egg, Bulla Sour Cream and spices, season well.
- Set up a station for crumbing with each of the flour, egg mix and crumbs all in shallow bowls. Toss fish in flour, followed by the egg mix, then the crumbs, coating well. Cover and refrigerate until ready to cook.
- To make the salsa, combine all ingredients and refrigerate.
- In a large frying pan or wok, pour in enough oil to be 1-2cm deep. Heat over a medium to high heat. Add crumbed fish several at a time and cook, turning over until golden and crisp. Remove to a paper towel lined plate. Keep warm whilst cooking the remaining fish.
- Meanwhile, cook tortillas on a lightly oiled grill plate or frypan until scorched. Wrap in foil to keep warm.
- Place all components on the table and allow everyone to build their own tacos with the lettuce, crumbed fish, pineapple salsa, Bulla Sour Cream, coriander and lime.
Ingredients
600g firm white fish fillets
1 egg
1/4 cup Bulla Sour Cream
1/2 tsp ground cumin
1/4 tsp paprika
salt flakes & freshly ground black
pepper
1/3 cup flour
2 cups panko or sourdough bread crumbs
oil, for cooking
1 1/2 cups diced fresh pineapple
1/2 red onion, finely diced
1/4 red capsicum, finely diced
1 red chilli, finely sliced (optional)
1/4 cup coriander, chopped
2 tsp olive oil
2 tsp lime juice
12-16 small tortillas
to serve
1/2 cup Bulla Sour Cream
Lettuce, coriander sprigs and
lime wedges