Baja Fish Tacos

These are so delicious: makes me want to go to Baja California.

serves 2

for the coleslaw

½ red or white cabbage

1 tbsp freshly squeezed lime juice

2 garlic cloves; crushed

2 free-range egg yolks

1 tbsp Dijon mustard

200ml corn or vegetable oil

zest from 1 lime

Maldon sea salt

Freshly ground black pepper

for the mango salsa

1 ripe mango

½  small red onion

¼ red chilli

1 lime; juice and zest

1 pinch Maldon sea salt

for the fish

1 sea bream; filleted and pin-boned

50g plain flour

1tsp chilli powder

1tsp ground cumin

½ tsp pimenton de la vera/ paprika

Maldon sea salt

1 free-range egg; beaten

50g Panko - Japanese breadcrumbs

vegetable oil for frying

4 wheat or corn soft tortillas

feta cheese

extra lime wedges

1. Whisk the mustard, garlic and lime juice into the egg yolks; preferably using an electric whisk. And slowly incorporate the oil in a thread-like drizzle.

2. Finely slice the cabbage using a mandolin; or if not, your knife skills.

3. Stir in enough cabbage to use up the mayo sauce. Add lime zest, salt and pepper to taste.

now the salsa...

4. Finely dice the onion, mango and chilli; then, add the lime juice and zest, and salt to taste.

N.B. there should be a balance between the chilli heat, mango sweetness and the salt.

fish time...

5. Preheat the oven to 150ºC. Wrap the 4 tortillas in aluminium foil; and when the oven is up to temperature, pop the tortillas in to warm through for 15 minutes.

6. In 3 bowls:-

bowl 1: add the flour, spices and salt.

bowl 2: add the beaten egg.

bowl 3: add the Panko breadcrumbs.

7. Heat 2cm of oil in a heavy-bottomed skillet.

8. Cut the fish fillet into smaller pieces: I like to put 2 pieces into each taco.

9. Dip each fillet into the 3 bowls: flour first the egg, then Panko breadcrumbs.

10. Carefully lower the breadcrumbed fillets into the hot oil and fry for a couple of minutes per side or until golden brown.

11. Plate up, roll up and enjoy.