Turn a Friday fish dish into something completely different with this taco twist.


  • Rice bran oil, to deep-fry
  • 150g pkt tempura batter
  • 400g flathead fillets, cut into 12cm long pieces
  • 4 soft flour tortillas
  • 160g savoy cabbage, finely shredded
  • 1 long fresh green chilli, thinly sliced
  • 1/3 cup Kewpie mayonnaise
  • Lime wedges, to serve


  1. Add oil to a medium saucepan or electric deep-fryer to come one third up the side and heat to 180C over medium-high heat (when the oil is ready, a cube of bread turns golden brown in 15 seconds).
  2. Prepare tempura batter following packet directions. Place the fish in batter and turn to coat. In batches, gently shake fish to remove excess batter and deep-fry, for 2-3 minutes or until light golden and cooked through. Drain on paper towel. Repat with the remaining fish and batter.
  3. Meanwhile, preheat a chargrill pan on medium-high. Cook the tortillas for 1 minute each side or until lightly charred. Set aside and cover to keep warm.
  4. Top tortillas with cabbage, fish, chilli and mayonnaise. Serve with lime wedges.