Posted: 12/01/2010
Ingredients
| 1 cup | Anchor Cheddar Cheese |
| 12 pcs | Fish fillet, cut into strips |
| 1 cup | Flour |
| 1 cup | Breadcrumbs |
| 3 pcs | Eggs, whole, beaten |
| 12 pcs | Mini taco shells, ready to eat |
| 2 cups | Sour cream |
| 1/2 cup | Red onion, sliced |
| 2 cups | Shredded lettuce |
| 3 pcs | Tomatoes, sliced |
| Salt & pepper | |
| Oil for frying |
How to cook
- Season fish fillets with salt & pepper.
- Dust with flour.
- Cover with eggs and cover with breadcrumbs.
- Deep fry at 180C until golden brown. Set aside.
- Combine onions, tomatoes, and lettuce with sour cream.
- Season with salt & pepper.
- Place shredded lettuce in the taco shell.
- Place fish fillet on top.
- Top with the mixture of sour cream and tomato, onion.
- Serve with taco sauce or ketchup or more sour cream.
Serves 6
