Crispy Fish Tacos with Mango Salsa

Ingredients

• Ground coriander 1 bunch
• Wheat Flour 0 oz
• Smoked salt 1 tablespoon
• Chicken Egg 2 pieces
• Breadcrumbs 5 oz
• Cod fillet 20 oz
• Olive Oil 0 qt
• Tortillas 10 pieces
• Iceberg Lettuce ¼ pieces
• Sour Cream 5 oz
• Mild Chili Spice 1 piece
• Mango 1 piece
• Avocado 1 piece
• Spanish onions ½ heads
• Lime 1 piece

Step-by-Step Guide

Step 1

Mix the flour with the spices in a bowl. In a separate bowl, lightly beat the eggs. In a third bowl, add the breadcrumbs. Cut the fish into small strips.

Step 2

Dip the fish in flour, then in egg, and finally in breadcrumbs. Place on a board or baking sheet and refrigerate for 15 minutes.

Step 3

Meanwhile, prepare the mango salsa. Finely chop the mango, avocado, onion, and cilantro. Mix them together and drizzle with lime juice.

Step 4

Preheat the oven to 300°F. In a deep pot, pour in the oil and heat it to 375°F. If you don't have a thermometer, you can check the oil's temperature by dropping in a piece of bread; it should turn golden brown within 30 seconds.

Step 5

Fry the fish in hot oil until it is evenly golden brown. Remove with a slotted spoon and place on a paper towel. While the remaining fish is frying, you can transfer the cooked pieces to a baking sheet and keep them in a warm oven.

Step 6

Preheat the tortillas in the oven, wrapped in foil. Fill the tortillas with fish, finely chopped iceberg lettuce, and mango salsa. Garnish with thinly sliced chili pepper and cilantro leaves.