Nordic and Mexican cuisines collide in this dish - and it is delicious! 


  • 300-400 g pike-perch (or other white fish) fillet, cut to smaller pieces

  • 3 eggs for dipping

  • oil for frying

  • tortillas

  • sea salt

  • Flour mix:

  • 75ml flour

  • 300ml panko bread crumbs

  • ½ tsp smoked paprika seasoning

  • ½ tsp cumin

  • Chili mayo:

  • 5 tbs mayonnaise

  • ½ tsp smoked paprika seasoning, hot

  • ¼ tsp garlic, grated

  • 1 tbs lime juice

  • 2 tsp agave syrup

  • sea salt

  • Salsa:

  • ½ fennel head, in thin slices

  • 1 pint cherry tomatoes

  • 1 tsp garlic, chopped

  • 1 bunch coriander, chopped

  • 1 ½ tbs red onion, chopped

  • 2 limes’ juice

  • 1 can small white beans

  • 3 tbs sugar

  • ½ - 1 tsp salt

  • 50ml oil


  • 1.

    Cut the fish fillet into smaller pieces and season with salt.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Prepare the chili mayo. Mix the ingredients together.

  • 5.

    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 information

Nutritional analysis per serving (16 servings)

  • Energy 323kj
  • Fat Total 25g
  • Saturated Fat 2g
  • Protein 8g
  • Carbohydrate 16g
  • Sugar 4g
  • Sodium 312mg

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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