serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Chicken or Fish?
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- ⅓ cup (50 g) plain flour
- Salt
- 2 eggs
- 3 cups (150 g) panko breadcrumbs
- 2 tsp ground lemon myrtle
- 500 g skinless snapper fillets, cut into strips
- 10 mini flour tortillas (taco size)
- Olive oil, to shallow-fry
For the salsa
- 1 ear corn, cooked, kernels stripped
- 250 g cherry tomatoes, quartered
- ½ avocado, diced
- ½ small red onion, finely chopped
- 2 tbsp roughly chopped coriander, plus extra leaves to serve
- 1 lime, juiced, plus wedges to serve
For the slaw
- ¼ small red cabbage, finely shredded
- 1 carrot, finely shredded
- 2 green spring onion shallots, thinly sliced into rounds
- ¼ cup Japanese mayonnaise
Instructions
- Prepare a crumbing station with three shallow bowls. Combine the flour in the first bowl with a generous pinch of salt, whisk the eggs in the second and combine the panko breadcrumbs, ground lemon myrtle and a generous pinch of salt in the third. Dip the fish pieces first in the flour, egg, then breadcrumbs. Transfer to a plate and refrigerate while you make the slaw and salsa. To make the salsa, combine the ingredients in a medium bowl and toss gently to combine.
- To make the slaw, combine the ingredients in a large bowl and mix well to combine.
- When ready to cook, warm the flour tortillas according to the package instructions.
- Heat 2 cm olive oil in a large, heavy-based frying pan over medium heat. Once hot, add the crumbed fish in batches for 2-3 minutes per side, until golden and cooked through. Drain on paper towel.
- Bring everything to the table and fill the tortillas with slaw, salsa and crumbed fish. Serve with lime wedges on the side and extra coriander leaves to sprinkle.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Chicken or Fish?
