Mexican Fish Schnitzel and Chips

Serves 4, Prep and Cook: 25 mins

2 tblsps plain flour 1 tsp Mexican chilli powder 1 egg, lightly beaten ¾ cup crushed corn chips ¾ cup panko breadcrumbs 4 x 150g thin, boneless white fish fillets ¼ cup vegetable oil 1 large avocado 1 tblsp lime juice Cooked shoestring fries and lime wedges, to serve

1 Combine flour with chilli powder on a plate. Place egg in a shallow dish. Combine corn chips and breadcrumbs in a separate, shallow dish. 2 One at a time, dust fish in flour mixture, shaking away excess. Dip in egg, then in corn chip mixture, pressing on to coat. 3 Heat oil in a large, non-stick frying pan over a medium to high heat. Add fish in two batches. Cook for about 2 minutes on each side, or until golden brown and cooked through. Remove. 4 Mash avocado in a bowl. Stir in juice. Season with salt and pepper. Mix well. 5 Serve fish with avocado mixture, fries and lime wedges.