Warren’s crispy fish tacos with Asian coleslaw and sriracha mayonnaise – Food & Home Magazine

Ingredients

• 1kg white fish fillets, skinned and deboned (angelfish or hake)
• salt and freshly ground black pepper, to taste
• 120g (1 cup) cake flour
• 2 eggs, beaten
• 240g (2 cups) Panko breadcrumbs (or dry breadcrumbs)
• oil, for deep frying
• 18 x 10cm soft flour tortillas
• <h3>Sriracha Matonnaise</h3>
• 30ml (2 tbsp) sriracha sauce (Get your bottle of this addictive sauce at select Spar stores in the Cape and from Black Market Foods)
• 250ml (1 cup) good quality mayonnaise
• <h3>Asian Coleslaw</h3>
• ¼ white cabbage, finely shredded
• 2 large carrots, cut into matchsticks
• 2 spring onions, finely sliced
• juice of ½ lemon
• <h3>To serve</h3>
• ½ bunch fresh coriander
• 30ml (2 tbsp) sesame seeds
• lemon wedges