Smashed flathead tortillas
Recipe by: Cara Cummings
INGREDIENTS
- 2-4 flathead tails chopped
- 1 tsp mustard
- 1 tsp oregano
- 1 tsp celery salt
- Pinch of pepper
- 1 egg
- Panko crumbs
- Avocado oil
- Packet of mini tortillas
- Sliced cheese
- Shredded iceburg lettuce
Dill sauce
- 1 tbsp pickles
- 1 tbsp capers
- 1 tbsp fresh dill
- Salt and pepper
- 1 tsp mustard
- 1/2 cup mayo
METHOD
- Combine all sauce ingredients in a blender and mix until a smooth consistency. Transfer to a small bowl.
- Without cleaning the blender, place flathead, mustard, oregano, celery salt, pepper and egg and blitz to form a paste.
- Spread a think layer of paste over one side of the tortilla (right to the edges) and sprinkle panko srumbs on top.
- Using a fry pan on medium-high heat, spray with oil and cook tortilla fish side down for 2 minutesor until golden. Flip and heat back side of tortilla.
- Place a slice of cheese on top of fish, add sauce, then lettuce. Fold in half and serve.