SNAPPER TACO’S

YOU WILL NEED

SEASONED FLOUR

  • 250g Self Raising Flour
  • 30g Dixie Fried Chicken Gourmet Seasoning, 1 tsp reserved
  • 1 Egg, lightly beaten

TACO’S

  • 400g Snapper, skinned and de boned
  • 12 6″ Tortilla (use for for GF option)
  • 250g Cabbage, finely shredded
  • 1 Red Onion, finely sliced
  • 100g Coriander, roughly chopped
  • 4 limes, cheeks removed
  • Hot sauce (your preference but we used sriracha)
  • Aioli
  • Oil for frying

TO MAKE

SEASONING FLOUR

Combine the Dixie Gourmet Seasoning and flour and mix well. (omit the flour for GF option and pan fry instead)

FISH TACO

Shallow fry with oil over a medium-high heat

Cut the fish into bite-size pieces

Dredge the fish in the flour in batches

Fry the fish in batches until crisp and golden approx. 5 minutes

Make tacos with the tortillas and fish and top each with aioli, shredded cabbage, hot sauce salsa and coriander!

dixie fried chicken

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