Cornflake crumb fish tacos with quick red onion pickle

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

To make the quick pickle:

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:

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.

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

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.

Repeat the process until all the fish is cooked.

To make the salsa:

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

To make the hot sauce:

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

To assemble:

Warm up the taco shells according to the packet instructions.

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

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Cornflake crumb fish tacos with quick red onion pickle