Why recepie famous for?
Make a four star fish finger sandwich by serving crisp pieces of cod, haddock or pollock in a roll with coriander mayo and avocado
Ingredients
250g sustainable white fish fillets, such as cod, haddock or pollack2 tbsp plain flour
1 egg, beaten
4 tbsp dried breadcrumbs (we used panko)
2 tbsp sesame seeds
vegetable oil, for frying
1 ripe avocado
juice 1 lime
small pack coriander, chopped
2 tbsp light mayonnaise
2 burger buns, split and toasted
Instructions
Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.
Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.
To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.
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