Fish schnitzel with chipotle mayonnaise, pico de gallo and candied jalapeños

Name: Fish schnitzel with chipotle mayonnaise, pico de gallo and candied jalapeños
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 2
Cuisine: Mexican recipes
Ingredients: 1 medium egg, lightly beaten with a pinch of salt; 50g fine dried breadcrumbs; Vegetable oil to shallow-fry; 2 skinless plaice fillets, or other small flat fish; For the candied jalapeños; 25g pickled jalapeños, plus 30g of their liquid; 25g caster sugar; For the pico de gallo; 100g cherry tomatoes, halved; ¼ red onion, finely chopped; ¼ red chilli, finely sliced; 10g coriander, chopped; Juice 1 lime; For the chipotle mayo; ½ tsp chipotle paste; 2 tbsp mayonnaise; Squeeze lime juice; For the guacamole; 1 avocado; Squeeze lime juice

Portion size: Serves 2
Prep time 25 min. Cook time 15 min
Difficulty: easy

Dairy-free

Pollyanna Coupland

Food producer, delicious.

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If you love a fish taco, you’ll love this Mexican-inspired schnitzel. Serve with creamy chipotle mayo, zesty pico de gallo and sweet-spicy pops of candied jalapeños.

For a delicious vegetarian alternative, check out our aubergine parmigiana schnitzel recipe.

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Ingredients

1 medium egg, lightly beaten with a pinch of salt
50g fine dried breadcrumbs
Vegetable oil to shallow-fry
2 skinless plaice fillets, or other small flat fish

For the candied jalapeños

25g pickled jalapeños, plus 30g of their liquid
25g caster sugar

For the pico de gallo

100g cherry tomatoes, halved
¼ red onion, finely chopped
¼ red chilli, finely sliced
10g coriander, chopped
Juice 1 lime

For the chipotle mayo

½ tsp chipotle paste
2 tbsp mayonnaise
Squeeze lime juice

For the guacamole

1 avocado
Squeeze lime juice

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Method

To make the candied jalapeños, put the chillies, pickling liquid and sugar in a pan and bring to a simmer, then cook for 8 minutes or until the liquid is syrupy and the chillies are starting to wrinkle.
Mix the pico de gallo ingredients in a bowl with a pinch of salt. Mix the chipotle mayo ingredients in a second bowl and, in a third, mash the avocado with the lime juice and a pinch of salt.
Put the beaten egg in a shallow bowl and put the breadcrumbs on a plate. Set a frying pan over a medium-high heat and add 2cm vegetable oil. Season the plaice fillets, dip each one in the egg, then coat in the crumbs and transfer to a baking tray.
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Once the oil is hot (a crumb should float and sizzle), fry the plaice fillets, one at a time, for a minute on each side. Drain on kitchen paper and sprinkle with salt flakes.
Serve hot with the guacamole, sprinkled with the pico de gallo and candied jalapeños, and dotted with chipotle mayonnaise.