- 100 g flour
- 2 free-range eggs, beaten
- 100 g Parmesan grated
- 175 g almond flour
- 4 x 400 g firm white sustainable fish fillets (such as hake), cut into strips
- Sea salt and freshly ground black pepper, to taste
- 4 T olive oil, plus ¼ cup
- 1 t paprika
- 1 t cayenne pepper
- 1 t ground cumin
- 1 t coriander seeds
- 6 beetroot, peeled and grated
- 2 avocados, flesh scooped out
- 2 limes
- 10 g coriander, torn
- For the tortillas:
- 420 g flour
- Salt a pinch
- 1⁄3 cup canola oil
- 1 cup warm water
Place the flour, beaten egg, Parmesan and almond flour in separate shallow plates. Dip the fish into the flour, egg, Parmesan and finally the almond flour,pressing down to coat evenly, then season to taste.
Heat 4 T olive oil in a large pan over a medium heat and cook the fish in batches for 2–3 minutes on each side, or until golden and cooked through.
Heat the remaining olive oil and the spices in a small saucepan until lightly bubbling. Remove from the heat and allow to cool completely.
To make the tortillas, mix all the ingredients and knead to form a pliable dough. Roll the dough into a ball and divide into 12 portions. Roll each portion into a 20 cm circle on a lightly floured surface. Cook the tortillas in a dry pan over a medium heat for 1 minute on each side, or until lightly browned.
Serve the fish tortillas with the grated beetroot, avocado, lime juice and coriander, drizzled with the smoked paprika oil.