Ingredients:

  • 1 large English Cucumber, peeled, seeded, and grated
  • 1 cup Plain Greek Yogurt (full fat recommended)
  • 2 Tbsp Fresh Dill, finely chopped
  • 2 cloves Garlic, minced or finely grated
  • 1 Tbsp Lemon Juice, freshly squeezed
  • 1 tsp Extra Virgin Olive Oil
  • Salt and Black Pepper, To taste
  • 5 lbs Firm White Fish (Cod, Haddock, or Tilapia), cut into 1-inch strips
  • 1/2 cup All-Purpose Flour
  • 1 tsp Dried Oregano
  • 1/2 tsp Sweet Paprika
  • 1/2 tsp Salt and Pepper (for dredging mix)
  • 3 Tbsp Vegetable or Canola Oil, for pan-frying
  • 1/2 Lemon, for serving and seasoning
  • 8 Small Flour or Corn Tortillas (6-inch)
  • 1 cup Shredded Green Cabbage
  • 1/4 cup Crumbled Feta Cheese
  • 1/4 cup Thinly Sliced Red Onion (optional)

Instructions:

  1. Grate the cucumber, then immediately toss it with a pinch of salt. Place the grated cucumber onto a clean cheesecloth or kitchen towel. Twist the towel tightly and squeeze out as much liquid as possible—this is crucial for a thick tzatziki.
  2. In a medium bowl, combine the drained cucumber, Greek yogurt, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Stir well, cover, and refrigerate for a minimum of 30 minutes to allow the flavours to meld and the sauce to thicken.
  3. Pat the fish strips dry with paper towels. In a shallow dish, combine the flour, oregano, paprika, salt, and pepper. Dredge each strip of fish lightly in the flour mixture, shaking off any excess. Set aside.
  4. Shred the cabbage and crumble the feta. Have the toppings ready for immediate assembly.
  5. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Place the fish strips into the hot oil, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 3–4 minutes per side, until golden brown and crispy.
  6. Remove the fish from the pan and place it on a plate lined with paper towels to drain excess oil. Squeeze a little fresh lemon juice over the hot fish.
  7. Briefly warm the tortillas in a dry skillet over medium heat for 30 seconds per side, or use the microwave/oven until they are warm and pliable.
  8. Layer the warm tortilla with a spoonful of Tzatziki, followed by a bed of shredded cabbage. Top with 2–3 pieces of crispy fish. Finish with a drizzle more of Tzatziki, crumbled feta, and optional sliced red onion. Serve immediately.