PREP + COOK TIME 30 MINUTES MAKES 28
500g skinless boneless fish fillets
2 tablespoons plain flour
200g (1 cup) wholemeal couscous
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon milk
80ml (⅓ cup) olive oil
1 medium avocado (250g), mashed
3 teaspoons lemon juice
2 teaspoons sweet chilli sauce
1 small tomato (90g),
lemon wedges, to serve
1 Cut fish into 1cm-thick fingers. Place flour in a medium shallow bowl. Combine couscous and parsley in another shallow bowl. Whisk egg and milk in another shallow bowl. Dust fish lightly with flour; dip in egg mixture, then couscous mixture to coat.
2 Heat half the oil in a large frying pan over medium-high heat; cook fish fingers, in batches, for 3 minutes each side or until browned lightly and cooked through. Drain on paper towel.
3 Meanwhile, to make guacamole, blend or process avocado, lemon juice and sweet chilli sauce until smooth, stir in tomato.
4 Serve fish fingers with guacamole and lemon wedges.