Crispy Panko Fried Fish Taco

I can not believe why I haven’t used panko before! It creates the most perfect crispness which I have never achieved with breadcrumbs. I made this for mum and dad this Saturday and it was highly appreciated. Except from the fish, mango salsa and guacamole I filled the tortillas with some crispy lettuce and tomatoes and topped with some extra koriander, so tasty!

Mango salsa:

2 limes, zest and juice
1 red onion finely chopped
1 mango (Preferably fresh but I could only find frozen ones)
Chilli flakes
Coriander/ cilantro to taste

• Mix all the ingredients and let stand for a while, I usually start with the salsa so it can rest while I’m cooking.

Guacamole: 

4 avocados
1/2 red onion finely chopped
2 cloves garlic (more or less depending on what you prefer)
1 lime, zest (from half) and juice (from whole)
Salt and pepper to taste

• Mash it all together until you got  a consistency you like.

Panko fish:

800 g white fish
salt
1 dl flour
3 eggs
2-3 dl panko
Neural oil for frying

• Cut the fish and dry with some paper towel. Season with salt and dip the pieces of fish in flour, egg then panko crumbs. Heat up the oil on a frying pan and fry the fish on medium high heat until golden and crispy.