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Cornflake crumb fish tacos with quick red onion pickle

Yields4 ServingsCook Time30 mins
Category,
Cornflake crumb fish tacos with quick red onion pickle

Ingredients

500 g white fish (flathead, barramundi or ling)
1 cup cornflakes, crushed
½ cup all-purpose plain flour
Pinch sea salt
1 egg
Dash of milk
Vegetable oil for cooking
8 soft taco shells
Salsa:
200 g small tomatoes in different colours, sliced in half
¼ red onion, finally diced
¼ cup coriander leaves
½ tbsp olive oil
Juice of 1 small lime
Pinch sea salt
Quick red onion pickle:
1 red onion, thinly sliced
½ cup water
½ cup apple cider vinegar
½ tbsp caster sugar
Toppings:
1 avocado, sliced
1 cup red cabbage, thinly sliced
1 lime, sliced into wedges
Hot sauce:
3 tbsp Greek yogurt
1 tbsp store bought hot sauce

Method

To make the quick pickle:
1

Combine the water, vinegar and sugar into a small saucepan on a medium heat while stirring. Once the sugar has dissolved, pour the hot liquid over the thinly sliced red onions and set aside to pickle for 5-10 minutes.

To make the fish:
2

In a small bowl combine the crushed cornflakes, flour and pinch of sea salt. In another small bowl combine the egg and a dash of milk and lightly beat using a fork.

3

Heat up a fry pan on a medium heat, 1cm deep with vegetable oil.

4

Slice up the fish fillets into strips, coat in the egg wash then coat in the cornflakes. Place in the oil once it has heated up to frying point – be careful it’s not too hot. Using tongs gently turn the fish over once a nice golden colour develops. Fry on the other side before removing and placing on a paper towel to absorb any excess oil.

5

Repeat the process until all the fish is cooked.

To make the salsa:
6

Combine all the salsa ingredients into a serving bowl and toss to coat. Set aside.

To make the hot sauce:
7

Combine the Greek yogurt and hot sauce in a small dish, stir well to combine and set aside.

To assemble:
8

Warm up the taco shells according to the packet instructions.

9

Serve the fish, salsa, quick pickles and toppings on the table so your everyone can build their own taco.

Ingredients

 500 g white fish (flathead, barramundi or ling)
 1 cup cornflakes, crushed
 ½ cup all-purpose plain flour
 Pinch sea salt
 1 egg
 Dash of milk
 Vegetable oil for cooking
 8 soft taco shells
Salsa:
 200 g small tomatoes in different colours, sliced in half
 ¼ red onion, finally diced
 ¼ cup coriander leaves
 ½ tbsp olive oil
 Juice of 1 small lime
 Pinch sea salt
Quick red onion pickle:
 1 red onion, thinly sliced
 ½ cup water
 ½ cup apple cider vinegar
 ½ tbsp caster sugar
Toppings:
 1 avocado, sliced
 1 cup red cabbage, thinly sliced
 1 lime, sliced into wedges
Hot sauce:
 3 tbsp Greek yogurt
 1 tbsp store bought hot sauce

Directions

To make the quick pickle:
1

Combine the water, vinegar and sugar into a small saucepan on a medium heat while stirring. Once the sugar has dissolved, pour the hot liquid over the thinly sliced red onions and set aside to pickle for 5-10 minutes.

To make the fish:
2

In a small bowl combine the crushed cornflakes, flour and pinch of sea salt. In another small bowl combine the egg and a dash of milk and lightly beat using a fork.

3

Heat up a fry pan on a medium heat, 1cm deep with vegetable oil.

4

Slice up the fish fillets into strips, coat in the egg wash then coat in the cornflakes. Place in the oil once it has heated up to frying point – be careful it’s not too hot. Using tongs gently turn the fish over once a nice golden colour develops. Fry on the other side before removing and placing on a paper towel to absorb any excess oil.

5

Repeat the process until all the fish is cooked.

To make the salsa:
6

Combine all the salsa ingredients into a serving bowl and toss to coat. Set aside.

To make the hot sauce:
7

Combine the Greek yogurt and hot sauce in a small dish, stir well to combine and set aside.

To assemble:
8

Warm up the taco shells according to the packet instructions.

9

Serve the fish, salsa, quick pickles and toppings on the table so your everyone can build their own taco.

Cornflake crumb fish tacos with quick red onion pickle

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