Couscous Fish Fingers With Guacamole

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 egg

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),
chopped finely

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.

 

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