Cajun fish tacos

Annabel Langbein

Prep time    5 mins
Cook time    4 mins
Serves     4

2T rice flour or plain flour
3t cajun spice mix
4-6 boneless, skinless blue cod fillets
¼ cup milk
2T butter
1T olive oil


To serve:

warm tortillas
shredded lettuce
an avocado mashed with a little lemon juice, salt and pepper
sliced cucumber (optional)
sliced tomato (optional)
lime cheeks
coriander sprigs

Mix rice flour or plain flour with cajun spice mix in a shallow bowl. Dip tarakihi or blue cod fillets in milk, shake off excess, then coat in seasoned flour. Heat butter and olive oil in a heavy-based frypan and fry fish over medium heat until cooked through (about 2 minutes each side).

Serve with warm tortillas, shredded lettuce, mashed avocado and cucumber and tomato slices, if using. Garnish with lime cheeks and coriander sprigs and serve.

Recipe from Annabel Langbein Free Range in the City (RRP $59.95). For more on the popular foodwriter and TV chef visit