In a bowl add the flour, cumin, smoked paprika and mix well.
1 tsp cumin, 1 tsp smoked paprika, ½ cup plain flour, 2 large limes
Add the salsa ingredients to a mixing bowl and mix well. Put to one side to let the flavour build.
1 large mango, 1 large avocado, 2 tbsp coriander, ½ medium red onion
In a second bowl add the whisked eggs and in a third bowl add the breadcrumbs.
2 large eggs, 1 ½ cups breadcrumbs
These are to be used for the coating of the fish.
Pour enough oil into a deep sided pan for the fish to fry in without touching the bottom. (or use a deep fat fryer). Either method requires the temperature of the oil to be about 190C. To test cut a small chunk of bread and carefully put it in the oil. It should be toasted within 30 seconds for it to be hot enough.
Dip the fish pieces in the flour/spice mixture first, then into the egg and then into the breadcrumbs. Place on a piece of greaseproof paper on a plate. When all have been coated place in the fridge for 15 minutes to firm up.
500 g catfish fillet
When the oil is hot enough, fry the coated fish in batches for about 1 minute. They should be lovely and brown and crispy.
Remove and drain on a paper towel before putting on a baking tray in the oven to keep warm while the remaining fish is fried.
HINT: wrap foil around the tortillas and place in the oven to warm up. Easier to handle and don’t cool the fish down so quickly.
10 mini flour tortillas
Remove the tortillas and fish from the oven.
Fill the tortillas with a mixture of everything but I like the red and green peppers, red cabbage, sour cream, sprinkle of cilantro and of course the fish.
500 g catfish fillet, 200 g sour cream, 1/4 head red cabbage, 1/2 medium red pepper, 1/2 medium green bell pepper