Directions
- Cut white fish fillets into chunky strips. Flour and dredge inbatterand fry in hot oil until golden and crispy. Drain and sprinkle with sea salt flakes.
- Heat tortillas, cover with a raw cabbage and radish slaw (or sauerkraut), add the fish and a squeeze of lemon juice. Top with a big squirt each ofmustardandsalsa verdesauces to serve.
