Crispy fish tacos
Photo by Tam West
- Cut white fish fillets into chunky strips. Flour and dredge in batter and fry in hot oil until golden and crispy. Drain and sprinkle with sea salt flakes.
- Heat tortillas, cover with a raw cabbage and radish slaw (or sauerkraut), add the fish and a squeeze of lemon juice. Top with a big squirt each of mustard and salsa verde sauces to serve.
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