Nordic and Mexican cuisines collide in this dish - and it is delicious!
Cut the fish fillet into smaller pieces and season with salt.
Mix the flour mix ingredients together thoroughly. Break 3 eggs on a flat plate and dip the fish in egg, then coat it with flour mix. Fry in hot oil until golden brown, roughly for about 5 minutes. Leave them to rest on kitchen roll so it soaks off the excess fat.
Prepare the salsa. Cut fennel into thin slices, dice the tomatoes and chop red onion, garlic and coriander. Add the rest of the ingredients and mix well. For extra spice, you can add jalapenos. Put the mix into the fridge to marinade.
Prepare the chili mayo. Mix the ingredients together.
Cut small rounds from the tortillas. Warm the tortillas on a frying pan until slightly brown on both sides. Fill the tacos with salsa, chili mayo and deep fried pike-perch. Garnish with coriander leaves and lime wedges.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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