- 250g sustainable white fish fillets, such as cod, haddock or pollock
- 2 tbsp plain flour
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 4 tbsp dried breadcrumb (we used panko)
- 2 tbsp sesame seed
- vegetable oil, for frying
- 1 ripe avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- juice 1 lime
The same shape, but smaller than…
- small pack coriander, chopped
- 2 tbsp light mayonnaise
- 2 burger bun, split and toasted
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.