Crumbed Latchet Tacos

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Preparation time

Cooking time

Serves
2

Ingredients
1 packet soft tortilla taco shells
2 x 200g Ferguson Australia Latchet Fillets
Panko bread crumbs
Plain flour
Eggs
2 avocados
1 truss tomato
1/4 cup coriander
1 tbs diced pickled jalapeños
1 lime
1 cucumber
1 truss tomato
1 red shallot
Coriander, to serve
Limes, to serve
Extra virgin olive oil
Salt
Pepper
Oil, for frying

Crumbed Latchet Tacos

Preheat your oil.

Coat the fish in flour first, then egg, then the panko breadcrumbs and fry until golden. Drain and cool.

Smash the avocado and mix with with coriander, lime and season to taste.

To make the salsa, dice the tomato, jalapeños, shallot and cucumber finely and season with salt pepper and olive oil.

Serve tacos with extra coriander and a squeeze of lime.

Enjoy!

Recipe by Laura Sharrad : Romeo’s
As seen on Season 1 of hello SA, Channel Nine