The perfect lunch time snack for fish lovers.
Soft White Rolls
halved, stoned and sliced
SuperValu Butterhead Lettuce
haddock or hake fillets can also be used. Skinned, deboned and butterflied
Cut the fish fillets into fingers. Put the taco seasoning in a shallow bowl, add the fish fingers and toss to coat, shaking off any excess.
Heat a drizzle of rapeseed oil in a large frying pan set over a medium heat, then add the fish. You should hear it sizzle. Cook for 2 minutes on each side.
Meanwhile, make a cocktail sauce by mixing the mayo and ketchup together and toast the buns.
When the fish is cooked through, build your roll using the cocktail sauce as a base. Add some avocado slices and lettuce and top with the fish fingers.
Similar recipes to try
Kevin's Kiwi Gold and Lime Cheesecake
Jess's Brown Butter Spiced Apple Cake
The Happy Pear Chana Masala with easy Roti Bread
The Happy Pear
Sarah Butler's Sprinkle Swiss Roll
Sarah Butler's Mini Crustless Quiche Buns
Kevin's Signature Tastes Sable Black Grape Cupcakes
Secure payments with: