600g barramundi cut into thick fingers – can use any firm white fish ie: cod, hake, flathead etc.
1 1/2 cups panko breadcrumbs
1 cup plain flour
3 eggs, beaten
2 avocados
2 limes
1 red onion, very finely diced
1 bunch coriander, finely chopped
salt
olive oil
The love this recipe
Crunchy, golden, Mexican-spiced fish fingers served alongside a creamy, zesty, fresh guac, my Tex Mex Fish Fingers with Guacamole make an excellent dinner, lunch, or even as a finger-food snack at your next cocktail party!
Popular with both kids and adults, these are a winner every time and a great way to get a good dose of fish into the family. Serve alongside a fresh green salad, homemade chips, or some sautéed veg.
Directions
Pat your fish fingers dry and dust them with a sprinkling of salt. Put your flour on a plate, your beaten eggs in a bowl, and your panko crumbs mixed with your Tex Mex seasoning on a final plate. Dust each fish finger first lightly in flour, then douse in egg, then finally coat in your crumbs. Repeat the process until they’re all crumbed.
Place a pan on medium heat with a good glug of olive oil and shallow fry your fish fingers in batches and set aside to drain on a paper towel. They should be golden and crunchy on the outside and opaque and cooked all the way through the inside.
While the fingers are cooking in batches, add your avocado, the juice of 1 of the limes, your chopped coriander and onion, and a pinch of salt, and mash together with a fork until your desired guac consistency is formed.
Serve your crunchy, golden fingers with the remaining fresh lime and guacamole, and enjoy!
