| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 1189 |
| Fat | 94g |
| Saturates | 39g |
| Protein | 34g |
| Carbs | 48g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo prepare the salsa, peel and dice the mango, finely dice the onion and finely chop a handful of the coriander.
Combine the mango with the olive oil, red onion and coriander. Set aside.
Combine the Sriracha sauce and mayonnaise. Set aside.
To prepare the fish (thaw of frozen), heat the sunflower oil in a deep fryer to 160C.
Using 3 bowls, place the flour and salt in one, the eggs in another and the desiccated coconut in the last bowl.
Cut the fish into 8 equal-sized pieces.
Coat each piece in flour, then in egg and lastly in the desiccated coconut.
Drop the fish pieces in the deep fryer for 6-10 minutes, or until golden and crisp. Drain on paper towels.
Serve the fish fillets with the tacos or tortilla wraps, salsa, mayo, lime wedges, pickled chillies and roughly torn fresh coriander for guests to build their own.
