Snapper Tacos
Persons
4
Serving Size
150g
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- For the Seasoned Flour
- 250g Self Raising Flour
- 30g Dixie Fried Chicken Gourmet Seasoning, 1 tsp reserved
- 1 Egg, lightly beaten
- For the Fish Tacos
- 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
Instructions
- SEASONING FLOUR
- Combine the Dixie Gourmet Seasoning and flour and mix well. (omit the flour for GF option and pan fry instead)
- FISH TACO
- Heat the deep fryer to 190C
- Cut the fish into bit size pieces
- Dredge the fish in the flour in batches
- Dip the seasoned fish pieces into the egg mix and then back into 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
