• Recipe by Warren Ying

    Warren’s crispy fish tacos with Asian coleslaw and sriracha mayonnaise

    Serves: 6
    Cooking Time: 20 mins

    Ingredients

    • 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
    • Sriracha Matonnaise

       
    • 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
    • Asian Coleslaw

    • ¼ white cabbage, finely shredded
    • 2 large carrots, cut into matchsticks
    • 2 spring onions, finely sliced
    • juice of ½ lemon
    • To serve

    • ½ bunch fresh coriander
    • 30ml (2 tbsp) sesame seeds
    • lemon wedges

    Instructions

    1

    Cut the fish into 5cm-long strips about 1cm wide and season.

    2

    Dip the fish into the flour, the beaten eggs and finally the breadcrumbs.

    3

    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.

    4

    Heat the flour tortillas in a dry pan over meduim heat, about 20 seconds on each side.

    5

    Combine the sriracha sauce and mayonnaise in a bowl, adding a little more sauce if you like it spicier.

    6

    Combine all the Asian coleslaw ingredients in a bowl and season.

    7

    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.

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