Mexican spiced fried fish with blackened corn salsa by Brett McGregor
Ingredients
- 4 cod fillets
- 2 tbsp flour
- tbsp each of paprika, cumin, garlic powder, onion flakes, celery salt
- 2 tbsp olive oil
- 1 tbsp Salt and pepper to taste
- 4 soft wraps small
Blackened corn salsa
- 2 cobs corn blackened on hot grill
- 1/2 pcs red onion finely diced
- 1/2 pcs yellow and red capsicum finely diced
- 1/2 cup coriander
- 1 pcs red chilli finely diced
- 1 pcs Tomato fine diced
- 1 pcs avocado
- 1 pcs lime
- 3 tbsp la Morena salsa picante divided measure
Instructions
Garnish
- 2 tbsp Mayo, combined with 1 tbsp salsa picante, Salt and pepper to taste, Coriander
Method
- Combine all salsa ingredients and add 2 tbsp of the salsa picante. Squeeze over fresh lime juice, Set aside. Place flour and spices onto a plate and combine. Dust the fish in this mix. Heat a medium frypan on a med/high heat and add a little oil. When hot add the fish and cook until golden. Set aside.
To make
- Place a wrap onto a wooden cutting board and top with fish. Spoon over the corn salsa and top with a dollop of salsa Mayo. Finally sprinkle over some coriander and serve with a piece of lime.
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