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Ingredients
Fish bites:
500 ml sunflower oil
150 g flour
Salt & freshly ground black pepper to taste
5 ml garlic powder
450 g hake fillets, cubed
125 g LANCEWOOD® Buttermilk
2 eggs
125 g breadcrumbs
4 – 6 wraps or taco shells
Dressing:
150 g LANCEWOOD® Double Cream Plain Yoghurt
Juice of 1 lime
60 ml oil
Salt & freshly ground black pepper to taste
To serve:
Shredded red cabbage
Fresh herbs
Sliced avocado
Method
Fish bites:
Add the oil to a casserole pot and heat over high heat. Mix the flour, salt and pepper and garlic powder together. Add the cubed fish to the mixture and coat well. In a separate bowl, add the buttermilk and eggs and whisk together until well combined. Place the breadcrumbs in another separate bowl. Dip each cube of fish in the egg mixture and then in the breadcrumbs. Repeat this process again so that all the fish cubes are coated twice. Fry the fish cubes for 7 – 10 minutes or until golden brown and the fish is cooked through.
Dressing:
Using a small jug, add the yoghurt, lime, oil and seasoning and mix well.
To serve:
Place the red cabbage, fresh herbs, fried fish bites and avocado in a taco shell or a wrap. Add the fish bites and pour the dressing over. Enjoy!
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