Manomasa Fish Tacos

Makes about 12

• 150g Tomatillo SalsaManomasa chips, plus extra to serve
• 250g firm white fish
• 40g plain flour
• 1 large egg beaten
• Oil for deep frying
• Red & white cabbage finely shredded to serve
• Lime wedges

Crush the Manomasa chips and place in a freezer bag. Slice the fish thinly before dusting lightly with plain flour.

Dip each piece in the beaten egg before coating with the crushed chips by dropping in the bag and shaking until fully coated. When all the fish is coated heat the oil until it reaches 180C then fry the fish pieces in small batches for 3 minutes until crisp and cooked through. Drain on kitchen paper.

To serve, spoon a little shredded cabbage on to a Manomasa chip & top with a piece of fish.

Add a little lime juice, before eating.

Recipe from www.manomasa.co.uk