Fish tacos with red cabbage lime slaw on rustic tray
Fish tacos with red cabbage lime slaw on rustic tray jenifoto

Recipe: Catch of the day fish tacos

DAN received a call from his mate last week with an invitation to go fishing the next morning. He was like a kid the night before Christmas.

It was cute. His eyes lit up and he got his rod out, bought new tackle and bait. He was all set. Off he went 4.30am fishing in the open water, expecting to catch some snapper.

By lunch they were home with a feed of fish. We were ecstatic - the boys cleaned, filleted and skinned the snapper and we created delicious fish tacos.

Why not take the kids fishing these school holidays for some fun, then make a mess and memories in the kitchen?

Fish tacos


 1 pkt of soft tacos or burritos  

 2 limes, for serving  

 Canola oil for frying  

 1kg of white- flesh fish, cut into strips  

 1 bag of panko breadcrumbs  

 3 eggs, for egg wash  

 dash of milk for egg wash  

 1 cup of flour, for dusting  

 salt and white pepper  

  ¼ red cabbage, shredded fine  

  ¼ white cabbage, shredded fine  

 2 carrots, peeled and grated or mandolined  

 1 cup of picked coriander leaves  

 1 tbs of black sesame seeds, toasted. Dressing:

 1 cup of egg mayonnaise  

 1-2 tsp of smoked paprika (less or more to taste)  

 1 tsp of garlic powder  

 Juice of half a lemon.


Prepare your crumbing station: one plate with flour and season with a good pinch of salt and white pepper. In a large bowl whisk eggs and milk together.

Then on another plate sprinkle out your panko breadcrumbs. Then crumb your fish fillets in flour, then egg mixture and finishing in panko crumb.

Heat up oil to about 170-180 degrees or if you don't have a deep fryer with temperature control, use a large pot on the stove on medium to high heat.

In a large bowl add cabbages, carrot, sesame seeds and coriander. Toss to combine.

Mix together mayonnaise, garlic powder and lemon juice. Add the smoked paprika to your taste.

Stir half of the dressing through the salad and allow to sit, leave remaining dressing for serving.

Once oil is at heat, deep fry the pieces of fish, try not to overcrowd the basket or pot of oil - cook for about 2 minutes or until golden brown - remove from oil and drain on some paper towel, then sprinkle with some salt.

All your elements are now ready to create your fish tacos. Be sure to add some extra sauce/dressing and a squeeze of lime just before eating.

Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.