Cous­cous fish fingers With gua­camole

PREP + COOK 30 MIN­UTES • MAKES 28

Mother & Baby (Australia) - - Tummy Time -

500g skin­less bone­less fish fil­lets

2 tbsp plain (all-pur­pose) flour

1 cup (200g) whole­meal cous­cous

2 tbsp finely chopped fresh flat-leaf pars­ley

1 egg 1 tbsp milk

1∕3 cup (80ml) olive oil

1 medium av­o­cado (250g), mashed

3 tsp lemon juice

2 tsp 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 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 tow­els.

3 Mean­while, blend or process av­o­cado, lemon juice and chilli sauce un­til smooth, stir in tomato.

4 Serve fish fingers with gua­camole and lemon wedges.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.