I love a taco any time of the day, and this ticks all the flavour boxes. You may be used to thinking of a taco as a hard shell filled with your choice of yumminess, but these are soft-shell tacos, which are more traditional when it comes to fish tacos, particularly. Serve all parts separately if desired and allow everyone to go at it. For a real family- style meal, add all sorts of goodness to make it stretch, like smashed avocado, sour cream, more salad, salsa, or whatever your family likes to eat with tacos.
Serving Suggestion: These fish bites pair well with Grilled Pineapple Salsa and tucked inside Spinach or Paprika Chilli Tortillas and drizzled with Chipotle Cream.
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Need
- 50 Grams parmesan, cubed
- 150 Grams coarse polenta
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1 Teaspoon cumin powder
- 1 Teaspoon coriander powder
- 1 Teaspoon pink salt flakes BUY
- 1 kilogram thick white fish fillets
- 1–2 eggs, beaten
- Extra Virgin Olive Oil (EVOO) for frying BUY
Do
- 1
Place parmesan into the Thermomix bowl and mill 10 seconds/speed 10.
- 2
Add polenta, spices and salt to the Thermomix bowl and mix 5 seconds/speed 5. Tip mixture onto a plate.
- 3
Cut fish into large bite-sized pieces.
- 4
Heat frying pan over medium heat. Add a 1-centimetre deep layer of oil to the pan.
- 5
Coat fish well in beaten egg, followed by cheese-polenta mix.
- 6
Fry fish for 3–4 minutes each side (depending on the thickness of the fish) until golden brown. Test a piece of fish to ensure it is cooked through, , remembering it will continue to cook a little further once it’s taken off the heat. Place cooked fish on a cooling rack over some paper towel to rest while you continue to cook the remaining fish bites.
- 7
Sprinkle with additional salt, to taste.
More
Serve on warmed Spinach or Paprika Chilli Tortillas, topped with the Grilled Pineapple Slaw and drizzled with Chipotle Cream, to taste.
