• 250g sustainable white fish fillets, such as cod, haddock or pollock
  • 2 tbsp plain flour
  • 1 egg, beaten
  • 4 tbsp dried breadcrumb (we used panko)
  • 2 tbsp sesame seed
  • vegetable oil, for frying
  • 1 ripe avocado
  • juice 1 lime
  • small pack coriander, chopped
  • 2 tbsp light mayonnaise
  • 2 burger buns, split and toasted


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with


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