crispy spiced fish & shredded slaw tortillas
prep time 30 minutes. cooking time 10 minutes
Ingredients
shredded slaw
10 cups finely shredded green cabbage
1/2 red onion, finely sliced
1 cup coriander leaves, chopped
60mL apple cider vinegar
salt flakes
crispy spiced fish
125mL Bulla Sour Cream
10mL lime juice
1 Tbsp ground cumin
1/2 tsp chilli powder
salt flakes & freshly ground black pepper
2kg firm white fish fillets, cut into 16 portions
2 cups Panko breadcrumbs
oil, for shallow frying
32 small corn tortillas
to serve
Bulla Sour Cream, additional coriander, lime wedges and sliced chillies
Cooking Directions
- For the slaw, combine cabbage, onion, coriander, vinegar and salt. Mix well, cover and refrigerate until required.
- For the fish, combine Bulla Sour Cream, lime juice, spices and seasoning. Toss fish into sour cream mix and then coat in breadcrumbs. Refrigerate until required.
- Place a frying pan over medium heat with oil. Add fish pieces as required and cook for 3-4 minutes each side or until cooked through and crumbs are crisp. Cooking
- time will also depend on thickness of fish. Break fish portions into halves to serve.
to serve
Warm tortillas gently and fill with some slaw, topped with pieces of fish. Finish with a dollop of Bulla Sour Cream, coriander sprigs, chillies and accompany with lime.
Ingredients
shredded slaw
10 cups finely shredded green cabbage
1/2 red onion, finely sliced
1 cup coriander leaves, chopped
60mL apple cider vinegar
salt flakes
crispy spiced fish
125mL Bulla Sour Cream
10mL lime juice
1 Tbsp ground cumin
1/2 tsp chilli powder
salt flakes & freshly ground black pepper
2kg firm white fish fillets, cut into 16 portions
2 cups Panko breadcrumbs
oil, for shallow frying
32 small corn tortillas
to serve
Bulla Sour Cream, additional coriander, lime wedges and sliced chillies