Mexican fish and lettuce roll
Picture: Iain Gillespie

Serves 4

500g firm white fish fillets

1/2 cup flour

salt and pepper

1 tsp ground cumin

1 egg, beaten

1 cup panko breadcrumbs

1 cup diced tomato

1/2 red onion, diced

1 avocado, diced

1 tbsp chopped coriander leaves

1 tsp lime juice

1/2 cup mayonnaise

1 tsp hot chilli sauce

8 lettuce leaves trimmed

Cut the fish into eight strips. Dip them in flour that has been seasoned with salt and pepper and mixed with the ground cumin, and then dip them in beaten egg and finally the breadcrumbs. Lay the fish strips on a baking paper-lined tray and chill while you make the salsa. Toss the tomato, onion, avocado and coriander leaves in a bowl, season with salt and stir through the lime juice. Then set aside in the fridge. Mix the mayonnaise and chilli sauce and set aside as well. There are three options when cooking the fish; you can spray the fillets with oil and oven-bake, you can deep-fry or shallow-fry the fillets. Serve the cooked fillets on a spoon of salsa with the chilli mayo in a lettuce cup.

The West Australian

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