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Preparation Time: 10-15 mins, Cook Time 5-15 mins, Serves 4 People


• 100g plain flour
• 3 medium eggs, beaten
• 120g panko breadcrumbs
• 600g skinless cod fillet, cut into
chunky fingers
• 200g red cabbage, shredded finely
• 50g rice vinegar
• Pinch of salt
• 8 tsp (40g) sour cream
• Gran Luchito chipotle salsa
• 1 plum tomato, diced
• 1 small red onion, finely diced
• Small bunch coriander, chopped
• 1 tsp olive oil
• 8 Guanajuato corn tortillas
• 2 limes, cut into wedges


  1. Season the cabbage with pinch of salt and rice vinegar then knead for a few mins until softened.
  2. Put flour, egg and breadcrumbs into three separate bowls. Coat the fish in the flour then dip in the beaten egg and finally coat evenly with breadcrumbs.
  3. Deep fry for 3/4 minutes until cooked through. Alternatively, air fry at 200°c for 12 minutes, turning halfway or lay the fish fingers on a non stick baking tray, drizzle or spray with the oil then bake for 10-12 200°c minutes until golden and cooked through.
  4. While the fish is cooking, warm the tortillas in a dry frying pan or a microwave and lay on a serving plate.
  5. Spread the sour cream on the tortillas then top with the cabbage, fish fingers, sprinkle over the onion, tomato and coriander and a spoon of
    chipotle salsa.
  6. Serve with lime wedge and enjoy!

Opening Hours

Exchequer Street
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