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Monkfish Tacos

Serves 2


1 medium monkfish tail
30g plain flour
1 egg
30g bread crumbs
2 tortillas wraps
ΒΌ purple cabbage
2 limes


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.

Monkfish Tacos

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