Chilli Salt Flathead Tacos with Lime Pickled Onions

Difficulty: Easy | Prep: 15 min | Cook: 10 min | Total: 25 min | Serves: 4 | Dietary: Gluten-Free, Dairy-Free

Flathead is a mild, sweet fish, so it can take a proper hit of Chooki's Chilli Chicken Salt without getting lost. A light dust of cornflour gets you crispy edges in about four minutes. The lime pickled onions do the rest. Good one for a warm spring arvo when nobody wants to be stuck at the stove.

Step 1: Pickle the Onions

Put the onion rings in a small bowl with the juice of 2 limes and ½ teaspoon of the chilli salt. Scrunch them with your fingers for 30 seconds, then leave them while you do everything else. By the time the fish is cooked they'll be soft and bright pink. Stir the juice of half the last lime and a pinch of chilli salt through the mayo, and cut the rest of that lime into wedges.

Step 2: Season and Fry the Fish

Pat the flathead dry with paper towel, then toss it with the cornflour and 2 teaspoons of chilli salt until every piece has a thin, even coat. Heat the oil in a large non-stick frying pan over medium-high heat. Fry the fish in two batches so the pan stays hot, about 2 minutes a side, until golden and it flakes easily. Drain on paper towel.

Step 3: Warm the Tortillas and Build

Wipe out the pan and warm the tortillas in it, dry, for 20 to 30 seconds a side. Stack them in a clean tea towel so they stay soft. Load each one with cabbage, a few pieces of fish, a tangle of drained pickled onions, a drizzle of lime mayo and plenty of coriander. Finish with a tiny pinch of chilli salt and a lime wedge on the side.

Tip: Corn tortillas split if they go in cold. Warm them right before you fill them, and if yours are thin, double them up.