Lightly dusted fried fish / sriracha crema / citrus purple slaw / lettuce / cucumber / pickled carrots & daikon.

Mise en Place — Ingredients

• ☐ 150 g cod or haddock fillet
• ☐ 60 g rice flour dredge
• ☐ Sriracha crema
• ☐ Citrus purple slaw
• ☐ Pickled carrots & daikon
• ☐ Cucumber, lettuce
• ☐ 2 flour tortillas, 6"
• ☐ Lime, 1 wedge

Tools

• ☐ Fryer 180°C
• ☐ Spider
• ☐ Fish spatula
• ☐ Squeeze bottles

Method

1. Pat. Pat fish bone-dry. Wet fish slides off the dredge.
2. Dust. Roll in seasoned rice flour. Tap off excess.
3. Fry. 180°C for 3 minutes until pale gold. Drain on rack.
4. Toss. Dress purple slaw with citrus juice at the last second.
5. Build. Warm tortilla, sriracha crema, slaw, fish, cucumber, pickle.
6. Finish. Lime wedge clipped to plate. Send before fish steams.