Recipe by Warren Ying
Warren’s crispy fish tacos with Asian coleslaw and sriracha mayonnaise
- 1kg white fish fillets, skinned and deboned (angelfish or hake)
- salt and freshly ground black pepper, to taste
- 120g (1 cup) cake flour
- 2 eggs, beaten
- 240g (2 cups) Panko breadcrumbs (or dry breadcrumbs)
- oil, for deep frying
- 18 x 10cm soft flour tortillas
- 30ml (2 tbsp) sriracha sauce (Get your bottle of this addictive sauce at select Spar stores in the Cape and from Black Market Foods)
- 250ml (1 cup) good quality mayonnaise
- ¼ white cabbage, finely shredded
- 2 large carrots, cut into matchsticks
- 2 spring onions, finely sliced
- juice of ½ lemon
- ½ bunch fresh coriander
- 30ml (2 tbsp) sesame seeds
- lemon wedges
Cut the fish into 5cm-long strips about 1cm wide and season.
Dip the fish into the flour, the beaten eggs and finally the breadcrumbs.
Heat the oil in a pot or deep fryer until it reaches 180°C. Fry the fish in small batches until golden brown and cooked through. Drain on paper towel and keep warm while you cook the rest of the fish.
Heat the flour tortillas in a dry pan over meduim heat, about 20 seconds on each side.
Combine the sriracha sauce and mayonnaise in a bowl, adding a little more sauce if you like it spicier.
Combine all the Asian coleslaw ingredients in a bowl and season.
To serve, spread the sriracha mayonnaise on the tortilla and top with the fish. Add coleslaw and garnish with fresh coriander leaves and sesame seeds. Serve with lemon wedges on the side.