The sun is out and so is the seafood. Indulge in some seafood decadence this summer with our mouth-watering, simple and elegant recipes that make the most of sweet, delicate seafood flavours. And really, what could be more Australian than that? On today’s menu – Fish Tacos For more delicious seafood recipes, pick up a copy of Issue 8!


Guacamole: 2 ripe avocados, cut in half, seeds removed | ½ red onion, finely diced | 3 tbsp coriander, roughly chopped | Juice from 1 lime | Hot chipotle sauce | Sea salt Pico de Gallo: 1 punnet vine cherry tomatoes, quartered | ½ red onion, finely diced | 1 tbsp coriander, chopped | Juice from ½ lime | 1 small jalapeno chilli, seeds removed, finely chopped (optional) | Sea salt, to taste 1 cup green cabbage, shredded | ½ cup Japanese mayonnaise | 1 cup plain flour, seasoned with salt and pepper | 2 eggs, beaten | 3 cups panko breadcrumbs (find in the Asian section at the supermarket) | 500g flathead fillets, cut into 4in x 1in strips | Vegetable oil for frying | 12 corn tortillas


  1. Line a baking tray with baking paper, and another tray with paper towel. Set aside.
  2. For the guacamole, scoop out the avocado flesh and mash with a fork. Mix through remaining ingredients and set aside.
  3. For the Pico de Gallo, combine all ingredients in a bowl and set aside.
  4. Mix together the cabbage and mayonnaise and set aside.
  5. For the fish, combine the flour, salt and pepper on a tray.
  6. Next, put the eggs and panko in separate shallow bowls.
  7. Dip the fish in the flour, then the egg and then into the panko.
  8. Place crumbed fish on the tray lined with baking paper.
  9. Heat vegetable oil in a heavy-based pot to a medium high heat.
  10. Gently place the fish into the hot oil, in batches, and fry until golden, turning occasionally.
  11. Drain the fish on the paper towel-lined tray.


To serve, warm the tortillas in a fry pan. To assemble, lay two or three pieces of fish on the tortilla, and add fillings as desired, topping off with hot sauce and watercress.


For an alternative version, try marinating the fish and then oven bake or pan fry.

Photography Hannah Blackmore | Styling Olivia Blackmore | Recipe Sarah-Jane Hallett