Fish Tacos: Kate's Kitchen
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SERVES: 6
INGREDIENTS:
1 fillet of white fish, cut into strips
Plain flour, enough to coat your fish
1 egg
2 tbsp milk
2 avocados
Juice from half a lime
1 pinch salt
Coriander leaves, roughly chopped
Olive oil
6 small corn tortillas
Gem lettuce, 6 leaves
3 tbsp sour cream
1 tbsp mayo
Few splashes of Habanero hot sauce
Pickled onions, to serve
3-4 radishes, thinly sliced
STEP 1: PREPARE THE FISH
Prepare two shallow dishes, one filled with the plain flour and one with the egg and milk combined. Coat the fish pieces in flour, then coat in the egg and milk wash. Then place back in the flour and coat again. Set the fish pieces aside.
STEP 2: PREPARE THE GUACAMOLE
Mash the avocado flesh, lime juice, salt and coriander into a paste. Then put aside.
STEP 3: FRY THE FISH
Heat 2cm of oil in a pan. Once hot, carefully place your fish in the oil. Cook until both sides are golden brown. Remove from the pan and place on kitchen roll.
STEP 4: PREPARE THE WRAPS
Brush the corn tortillas with oil and place in a pan on a medium heat for a few minutes to soften.
STEP 5: BUILD YOUR TORTILLAS
Assemble the lettuce, guacamole and fish in the tortillas. Then combine the mayo, sour cream and Habanero hot sauce and drizzle over the tortillas. Finish off with adding the pickled onions, radishes and extra coriander leaves.
In this episode of Kate's Kitchen, chef Kate shows you how to make some tasty fish tacos with a simple homemade guacamole.
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SERVES: 6
INGREDIENTS:
1 fillet of white fish, cut into strips
Plain flour, enough to coat your fish
1 egg
2 tbsp milk
2 avocados
Juice from half a lime
1 pinch salt
Coriander leaves, roughly chopped
Olive oil
6 small corn tortillas
Gem lettuce, 6 leaves
3 tbsp sour cream
1 tbsp mayo
Few splashes of Habanero hot sauce
Pickled onions, to serve
3-4 radishes, thinly sliced
STEP 1: PREPARE THE FISH
Prepare two shallow dishes, one filled with the plain flour and one with the egg and milk combined. Coat the fish pieces in flour, then coat in the egg and milk wash. Then place back in the flour and coat again. Set the fish pieces aside.
STEP 2: PREPARE THE GUACAMOLE
Mash the avocado flesh, lime juice, salt and coriander into a paste. Then put aside.
STEP 3: FRY THE FISH
Heat 2cm of oil in a pan. Once hot, carefully place your fish in the oil. Cook until both sides are golden brown. Remove from the pan and place on kitchen roll.
STEP 4: PREPARE THE WRAPS
Brush the corn tortillas with oil and place in a pan on a medium heat for a few minutes to soften.
STEP 5: BUILD YOUR TORTILLAS
Assemble the lettuce, guacamole and fish in the tortillas. Then combine the mayo, sour cream and Habanero hot sauce and drizzle over the tortillas. Finish off with adding the pickled onions, radishes and extra coriander leaves.
