1

Combine tomato, onion, coriander and lemon juice in a medium bowl. Season with salt and pepper.

2

In a large bowl whisk eggs until well combined. Using a fork gradually whisk in 2 tablespoons of the flour to make a smooth thin batter. Season with salt.

3

Heat vegetable oil in a wok or deep saucepan on high heat. Dust fish in remaining flour and dip in the batter, allow excess to drain off. Fry in batches for 2-3 minutes until golden and crispy. Drain on absorbent paper towel.

4

Meanwhile, heat a medium frying pan over medium high heat. Cook tortillas for a few seconds on each side to warm through.

5

Place lettuce in tortilla then fish and top with tomato salsa and coriander sprigs and serve with a wedge of lemon.