Fish Tacos with Winter Vegetables

Winter Fish Tacos |

500g Fish Fillets (whiting would be ideal)
1 Packet Panko breadcrumbs
2 eggs
2 tablespoons water
1 cup plain flour
Sea Salt
2 teaspoons paprika
2 teaspoons cajun seasoning
Oil, for frying (Rice Bran Oil is a great option)

For the filling, use whatever ingredients you like best in your tacos or burritos.  Here are the ingredients we used:
Cabbage (wom bok and purple)
Carrots, thinly sliced
Avocado, diced and smashed slightly
Beetroot, fresh & grated
Salsa made from: red caspicum, cucumber, red onion (all diced) a squeeze of lemon and some coriander leaves
Sour Cream
Hot mexican salsa (Byron Bay Chilli Co is The Best)
Soft Corn Tacos

1. Mix the paprika, cajun seasoning, panko breadcrumbs and salt together in a bowl. Cut the fish (if required) into strips.  Flour the strips.  Lightly beat the eggs and water until combined.  Dunk the fish into the egg.  Coat the fish in the breadcrumb mix.  Place on a plate ready for frying.
2.  Heat the oil in a wok or a large saucepan.  Test a piece of fish to make sure oil is hot enough.  Fry in batches until all is cooked.  Drain on paper towel.
3. The fish can be cooked ahead of time if convenient and re-heated on a tray in the oven for 15 minutes at 180 degrees celcius.
4.  Have all salad ingredients ready.  Warm tortillas.  Create tacos by layering sauces, vegetables and finally fish pieces and salsa.

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