For the coleslaw:
- 1 large red cabbage, shredded
- 4 tbs rice wine vinegar
- 2 small vine-ripened tomatoes, diced
- 2 spring onions, sliced diagonally
- ½ tsp salt
For the sauce:
- 120g (½ cup) plain yoghurt
- 60g (¼ cup) mayonnaise
- ½ clove garlic, minced
- 1 tsp Tabasco, plus extra to serve
For the fish:
- 1½ cups vegetable oil, for deep-frying
- 600g firm white fish fillets, cut into fingers
- 100g (⅔ cup) plain flour, seasoned
- 1 tsp paprika
- 2 large eggs, beaten with seasoning
- 200g (3 cups) panko breadcrumbs, crushed
- Freshly ground black pepper
- 4 flour tortillas
- Coriander sprigs
- 2 limes, cut into wedges
For the coleslaw: Toss together all the ingredients in a mixing bowl. Cover and let stand at room temperature.
For the sauce: Stir together the yoghurt, mayonnaise, garlic and 1 tbs of warm water in a small serving bowl. Swirl the Tabasco into the sauce. Cover and chill until ready to serve.
For the fish: Heat the oil in a large, heavy-based saucepan to 170°C.
Pat the fingers of cod dry with paper towels. Season with salt and pepper and then toss in a mixture of the flour and the paprika, shaking off any excess.
Dip in the beaten egg and then dredge in the breadcrumbs, coating each piece evenly. Arrange on a lined baking tray.
When the oil has reached the correct temperature, deep-fry the fish fingers, four at a time, until golden-brown. This will take roughly 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
To serve: Once all the fish fingers are cooked, warm the tortillas in a dry frying pan set over a moderate heat.
Top with coleslaw, fish and coriander sprigs. Serve with the sauce, lime wedges and Tabasco on the side.