Couscous fish fingers With guacamole
PREP + COOK 30 MINUTES • MAKES 28
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.