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.
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The Gulf Stream
Graham Norton’s Pinksecco
Jess' Harira Moroccan Soup
The Happy Pear's Indian Style Buddha Bowl
The Happy Pear's Creamy Mushroom Stuffed Squash with Zingy Salsa Verde
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