Name: Lemon pepper fish tacos with tartare sauce and coleslaw
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: Lemon pepper fish tacos; 1/2 cup flour; 1.5 teaspoon lemon pepper seasoning; 6 fresh fish fillets, cut into small even-sized pieces (gurnard works well); 40 gram butter; 1/4 cup rice bran oil, for frying; 12 mini tortilla wraps; Coleslaw; 1/2 red cabbage, finely shredded; 1 medium carrot, coarsely grated; handful of baby spinach leaves, roughly shredded; 1/4 cup olive oil; 1/4 cup white wine vinegar; 1 teaspoon caster sugar; sea salt and cracked pepper; Tartare sauce; 1/2 cup thick mayonnaise; 1.5 gherkins, finely chopped; 1 teaspoon capers, roughly chopped; 1 tablespoon chopped parsley

Ingredients

Lemon pepper fish tacos

1/2 cup flour

1.5 teaspoon lemon pepper seasoning

6 fresh fish fillets, cut into small even-sized pieces (gurnard works well)

40 gram butter

1/4 cup rice bran oil, for frying

12 mini tortilla wraps

Coleslaw

1/2 red cabbage, finely shredded

1 medium carrot, coarsely grated

handful of baby spinach leaves, roughly shredded

1/4 cup olive oil

1/4 cup white wine vinegar

1 teaspoon caster sugar

sea salt and cracked pepper

Tartare sauce

1/2 cup thick mayonnaise

1.5 gherkins, finely chopped

1 teaspoon capers, roughly chopped

1 tablespoon chopped parsley

Method

Lemon pepper fish tacos

1.Combine the flour and lemon pepper. Dust each piece of fish with the seasoned flour. Heat a teaspoon of the butter with a few tablespoons of the oil and fry 4-6 pieces of fish at a time until golden on both sides.

2.Repeat with remaining butter, oil and fish.