Tex Mex Fish Fingers with Guacamole

10 minutes

15 minutes

4

Ingredients

1 tbsp The Spice People’s Mexican Tex Mex
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

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!