Socca - Mix and let rest in the fridge for an hour: 1 cup chickpea flour 1 cup water 2 tablespoons of olive oil 1 pinch of salt 2 teaspoons of cumin powder 1 tablespoon of fresh rosemary
1 tablespoon of olive olive
1 pinch of salt
1/2 red cabbage thinly sliced
1/2 red onion thinly sliced
1 green chili sliced
2 egg whites
1 teaspoon of cornstarch
200 grams of Halibut fillet
Panko bread crumbs
Sour cream and salsa to top
Coriander for garnish
Mash avocado with some olive oil and salt.
Whisk egg whites with cornstarch until fluffy
Dip the halibut fillet in the egg white mix and then in the panko mix. Deep fry for 5 minutes until golden.
Cook the socca mix like a pancake, about the size and thickness of a tortilla
On the cooked socca, add the avocado mix, the fish, a little bit of cabbage, red onions, chili, salsa, sour cream and coriander. Serve with lime.
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