Ingredients
2 tomato
medium, deseeded, chopped
1 baby red capsicum
1 avocado
chopped
3 spring onion
chopped
1/2 clove garlic
minced
1 tsp coriander
finely chopped
1/2 lemon
juiced
1 cup breadcrumbs
2 Mexican seasoning
600g white fish fillet
3 wholemeal flour
2 egg whites
lightly beaten
oil spray
Equipment
- 1 bowl
- 1 plate
- 1 kitchen paper towel
- 1 bag
- 1 non-stick frying pan
Instructions
- Mix salsa ingredients (tomato, capsicum, avocado, spring onion, garlic, coriander, lemon juice) together in a bowl and set aside.
- Combine breadcrumbs and taco seasoning and place on a plate.
- Slice fish into pieces and pat dry using kitchen paper towel. Place flour in a bag and add the fish pieces. Shake in the bag to make sure all fish is well coated.
- Coat each piece of fish in egg whites and toss through taco breadcrumbs.
- Place fish on a plate, cover and pop into the fridge for 30 minutes.
- Heat a non-stick frying pan to medium-high, spray with oil and add fish.
- Cook 7-8 minutes for larger pieces (2cm thick x 3cm wide) or 3-4 minutes for smaller bite-sized pieces. Spray fish with oil, turn and cook for the same time again on the other side.
- Serve fish bites with salsa and a dollop of sour cream (if using).
Notes
Tip
Placing the crumbed fish into the fridge for 30 minutes helps to keep the crumb in place but if you don’t have time just go ahead and cook it without this step.
Variation
I use a combination of Panko breadcrumbs and traditional fine breadcrumbs for this recipe, but you can use anything you’ve got in the pantry. Panko breadcrumbs offer a crunchier texture.
