Mexican fish tacos with guacamole

Mexican fish tacos with guacamole.
Mexican fish tacos with guacamole. Photo: SUPPLIED ZZZ
Dietary
Kid-friendly

I was in Los Angeles recently and the one thing I was dying to try was a fish taco. I ventured down to Hermosa Beach and walked around asking a few of the local shop owners who made the best ones. The consensus was a little shop near the beach. To the best of my recollection, as I devoured them so quickly, this is what I ate. This is a staple recipe in my home; I make it at least once a fortnight and the kids love it.

Ingredients

500g flathead fillets (or any firm, white-fleshed fish), skin removed

60g plain flour

2 eggs, lightly beaten

150g cornflake crumbs

Sea salt

Grape seed oil, for deep-frying

20 small flour tortillas (or use large ones and cut out rounds with a 10cm cutter)

2 handfuls of shredded purple

cabbage or any type of lettuce

8 tbsp sour cream or creme fraiche

4 tbsp good-quality Mexican

chilli sauce

Lemon wedges, to serve

For guacamole:

1 avocado, finely diced

2 tomatoes, seeded and finely diced

1 bird's-eye chilli, chopped

Juice of 1 lime

1-2 tbsp finely diced red onion

1 clove garlic, finely chopped

2 tbsp chopped coriander leaves

1 tbsp extra-virgin olive oil

Method

To make the guacamole, mix all ingredients together.

Preheat the oven to 160°C.

Cut the flathead fillets into 20 portions.

Put the flour in one shallow bowl, the egg in another and the cornflake crumbs in a third.

Lightly season the fish with some sea salt, then dust lightly with flour, coat in the egg and then the cornflake crumbs, patting the crumbs on firmly.

Heat the grape seed oil in a wok or deep saucepan to 160°C. Fry the fish in batches for 30 seconds to 45 seconds until golden and crispy, then turn over and cook for a further 30 seconds or until cooked through. Drain on kitchen paper.

Warm the tortillas on a baking tray in the oven for 3-4 minutes. Fill tortillas with the cabbage, guacamole, fish pieces, sour cream and chilli sauce. Squeeze some lemon juice over the top, then put a skewer through the sides to help hold it all together. Serve immediately.