Lemon Pepper Fish Tacos with Tartare Sauce & Coleslaw

Ingredients
- 1/2 cup flour
- 1 1/2 tsp lemon pepper seasoning
- 6 fresh Tarakihi fillets, cut into small even-sized pieces
- 40g butter
- 1/4 cup rice bran oil, for frying
- 10 mini tortilla wraps
- Store-bought tartare sauce
- Coleslaw ingredients
- 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 tsp caster sugar
- Salt and pepper
How to Tell When Fish is Cooked
Method
-
1. To make the coleslaw, in a large bowl, combine the red cabbage, carrot and spinach leaves.
-
2. Whisk the oil, vinegar, sugar together and add to the coleslaw mixture. Season to taste.
-
3. For the fish, a medium bowl, combine the flour and lemon pepper. Dust each piece of fish with the seasoned flour. Set aside.
-
4. Heat a teaspoon of the butter with a few tablespoons of the oil in a pan on medium. Fry 4-6 pieces of fish at a time until golden on both sides. Drain on paper towels when cooked.
-
5. Repeat with remaining butter, oil and fish.
-
6. Heat the tortillas in the microwave or oven and serve with the golden fish fillets, a dollop of tartare sauce and the crunchy coleslaw.
-
Tip:
-
To prevent fish cooking unevenly, let it come to room temperature for 15 mins before cooking.
-
PER SERVE
-
• Energy 1704Kj • Protein 19g • Total Fat 23g • Saturated Fat 7g • Carbohydrates 29g • Sugars 5g • Sodium 671mg
-
Dietary and nutritional info supplied by NZ Nutrition Foundation