300g hake fillet, cut into 1cm-thick strips
50g seasoned cake flour
1 egg, lightly beaten
50g panko breadcrumbs
500ml (2 cups) sunflower oil, to deep fry
2 soft, white flour tortillas
½ pineapple, peeled and diced
½ fennel bulb, thinly sliced + fronds, to garnish
4 cucumber ribbons
1 radish, thinly sliced
30ml (2 tbsp) sour cream
1 avocado, peeled and smashed
Lemon wedges, to squeeze
Salt and freshly ground black pepper, to taste
Baby spring onion, to garnish
1. For the fish, crumb the hake strips by dipping each strip into the seasoned flour, followed by the beaten egg and then the panko breadcrumbs. Set aside until needed.
2. In a deep fat fryer or large, deep pot, heat the oil to 180°C. Use a sugar thermometer to check the temperature of the oil if using a pot. Fry the hake strips, 2 – 3 minutes, until golden brown and cooked through.
3. For the tacos, preheat oven to 180°C. Heat the soft tortillas in the preheated oven on the racks for 2 minutes.
4. Top with the crispy fish strips, diced pineapple, fennel slices, cucumber ribbons and radish slices. Dollop over the sour cream, and serve with the smashed avocado and the lemon wedges for squeezing. Season to taste, and garnish with baby spring onions and fennel fronds.
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