The flour coating turns lovely and crisp around the fish without the use of too much oil - a great healthier alternative to battered and deepfried fish and dare I say even tastier. The smoked haddock imparts a nice flavour here, if it was hake I would up the spices a bit to compensate.
Fish Burritos with Guacamole & Coleslaw
Adapted from Food & Wine.
2 smoked haddock steaks
3 tbsp flour
1 tsp cajun spice
1/4 head purple cabbage
1 tsp sugar
a few sprigs of fresh coriander
salt and pepper to taste
2 tbsp mayonaisse
2 roma tomatoes, diced
sweet chilli sauce
1. Mix flour & cajun spice in a bowl. Dip fish in the flour mixture and pan-fry in a little bit of oil until cooked through and crispy on the outside.
2. Meanwhile, slice the cabbage thinly, mix with sugar and a squirt of lime juice. Leave to marinate while the fish is cooking.
3. In a separate bowl mash the avocado with a bit of lime juice, add salt & pepper to taste. Finely shred the coriander and add to the avocado, stir to combine.
4. To assemble, place each tortilla (warmed up) onto a plate. Spread down the middle with mayonaisse and top with the cabbage. Add spoonfuls of guacomole on top, as well as the tomato. Lastly top with the crispy fish steaks (you can cut the fish into chunks first if desired) and drizzle with the sweet chilli sauce.
5. Serve immediately.
* These made two very generous servings, our burritos didn't even close up! So you could definitely stretch this to four servings. I would just double up on the avocado - no-one likes stinginess when it comes to guacamole!
Nutritional info (per serving): Calories 620.4 Total Fat 27.3 g Saturated Fat 4.5 g Polyunsaturated Fat 7.8 g Monounsaturated Fat 11.0 g Cholesterol 5.0 mg Sodium 666.6 mg Potassium 798.1 mg Total Carbohydrate 62.3 g Dietary Fiber 10.2 g Sugars 16.0 g Protein 35.1 g