1 medium monkfish tail
30g plain flour
30g bread crumbs
2 tortillas wraps
¼ purple cabbage
Mix juice of one lime with mayo. Grate purple cabbage and toss in lime juice. Cut tortilla in half. Cut the fish into chunky strips.
Set up three dishes, one with flour, one with egg and the final one with breadcrumbs. Dip the fish in flour, shaking off the excess. Next dip it in beaten egg, again shaking off the excess. Finally dip the fish into the dried breadcrumbs then lay it on a greased baking sheet.
Repeat with all the fish chunks.
Oven cook or fry the fish fingers until golden and cooked through, turning once during cooking time. Drain on paper towel if fried.
Season and build the taco using the prepared ingredients.
All of our fresh fish are delivered to you using our cold chain management process. More Info >>
Factory Shop: +353 (0)51 874926
Dunmore Road Shop: +353 (0)51 87 1713
At Flanagan's, we pride ourselves on delivering only the best and freshest fish to you daily. If you have any questions about how we work, please contact us today!