Panko crumbed ling taco

Ling
Slice the ling fillet into smaller pieces, dust with the flour, then coat in egg and then the panko crumbs. Set aside. 

Salad
Finely shred the red cabbage and rinse in ice water so it remains crisp.  Drain and set aside. 

Peel and slice the avocado. 

Sauce
Put the eggs in a small saucepan and cover them with at least an inch with cool water.  Bring the water (with the eggs in it) to a full boil.  Cover the saucepan with a lid and the remove from the heat. Let the eggs sit, still covered, for 7 minutes.  Set a timer. 

While the eggs cook and sit, chop the cornichons, the parsley, and the chives.  Peel and mince the garlic.  They will end up in the food processor, but you don’t want any big chunks through the sauce, so it’s best to chop them up first. 

Remove the eggs from the pot, rinse them in cold water until cool enough to handle, and peel them.  Be gentle when you peel them, the yolks will be only just be set.  (Don’t worry if you let the eggs sit a bit longer; a more-set yolk won’t ruin the sauce at all and, in fact, for people who want to avoid any semblance of raw egg, it works great with fully hard-cooked eggs that sits in the hot water for a full 14 minutes.) 

Put the eggs in a food processor with the cornichons, parsley, chives, garlic, capers, and mustard. Pulse to chop everything up and make a rough paste.  Add the lemon juice, oil, salt, and pepper.  Pulse to combine.  You want a somewhat not-totally smooth paste. 

Adjust the seasoning to taste.  Serve immediately or store, covered and chilled, for up to two days.  The sauce will taste its best at room temperature. 

Assemble 

Grill the tortilla until soft and assemble with the sauce on the bottom of the tortilla add some shredded cabbage and avocado slices, Deep fry the ling until crisp and cooked and place on top of the cabbage, garnish with the red chilli and coriander leaves.