It’s the little things that annoy me the most.
Things like having to put your stuff back into your normal handbag after a night out using a clutch. Like when you put your fitted sheet on the wrong way and one edge keeps coming up. Like when you are trying to over take someone and they are walking like they are on roller skates going from side to side. Argh!
Inspired by the many tacos I consumed in San Diego, here are my Baja Fish Tacos. The one little thing that’ll never ever annoy me!
Baja Fish Tacos
Serves 2
Ingredients
2 fillets of snapper, skin removed and cut into logs
1 cup panko crumb
2 eggs, whisked
1/2 cup plain flour
Oil for frying
Corn tortillas to serve
Note: you could always grill your fish if you don’t want it crumbed
Chipotle slaw:
4tbs mayonnaise
4tbs chipotle hot sauce
Juice from 2 limes
2tsp sugar
Salt & pepper
1 cup shredded cabbage
1 carrot grated
3 radishes finely sliced
1/2 red onion finely sliced
Handful of coriander roughly chopped
Note: If you can’t find chipotle hot sauce, normal hot sauce will work
Method
Start with crumbing your fish by getting your plain flour, eggs and panko crumbs ready in separate bowls. Add a little salt and pepper to the flour then coat your fish, patting off excess flour. Next, place into the egg making sure it’s completely covered and finish off with the panko crumb. Leave aside while you move onto your slaw.
In a cup mix together the mayonnaise, chipotle hot sauce, lime juice, sugar and salt and pepper. Taste here to make sure you are happy with the sour/ acidic balance. Add your mayo to the prepared veg and leave side.
Heat your oil in a non stick fry pan and place the fish on the heat. Cook over a medium heat turning on all sides until golden and crispy. 3-5 minutes will do.
Serve with tortillas (if you want to make your own click here!) and the slaw with extra lime juice on top 🙂
