Crispy fish fillets with a fresh, zesty salsa wrapped in soft tortillas. Delicious!
INGREDIENTS
- ½ cup gluten free flour
- 1 cup Premium Gluten Free Breadcrumbs
- 1 tsp paprika
- 2 eggs beaten
- 550 g white fish fillets cut into 8-10cm strips
- ¼ C vegetable oil
- 8 corn tortillas
- ½ lettuce shredded
- 4 tbsp aioli
Corn Salsa
- 2 tsp olive oil
- 1 C frozen corn kernels
- ½ red onion finely chopped
- 150 g roasted red peppers finely chopped (can use fresh capsicum if preferred)
- 1 diced tomato
- 1 preserved sliced jalapeno seeds removed and finely chopped (adjust to taste)
- 2 limes zest & juice of 1 and the other cut into wedges
- ¼ C fresh coriander roughly chopped
INSTRUCTIONS
- To make the salsa, place a frying pan over a medium-high heat, add a film of oil and cook the corn for a few minutes until it starts to colour. Remove from the pan and transfer to a bowl.
- Once the corn has cooled a little, add the red onion, roasted red pepper, tomato, jalapeño, lime zest, lime juice, and chopped coriander. Season with salt and pepper to taste and set aside.
- In a shallow dish, place the flour. In another dish, combine the breadcrumbs, paprika, salt, and pepper. In a third dish, place the beaten eggs.
- Dredge each fish strip in the flour, shaking off excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it with the breadcrumb mixture, pressing gently so they stick. Repeat with all fish strips.
- Heat the oil in a frying pan over medium-high heat. Carefully place the coated fish strips into the hot oil and cook for about 2-3 minutes on each side, or until the coating is golden brown Transfer to a plate lined with paper towels to drain excess oil.
- Warm the tortillas according to package instructions. Place lettuce and a few spoonfuls of salsa onto each tortilla.
- Top with a piece of crispy fish.
- Drizzle with aioli and serve with lime wedges for squeezing.
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