Fish Fingers with an Avocado Dip Recipe

Ingredients

150 g (1 1/2 cups) Fine bread crumbs
2 tbsp Chopped parsley
1.5 tsp Lemon Zest
50 g (1/3 cup) Flour
2 Eggs whisked
600 g Firm white fish fillet (I used flathead) cut into strips
2 Avocados
60 ml (1/4 cup) Lemon juice (juice of 1 large lemon)
60 ml (1/4 cup) Olive Oil
1 tbsp Chopped parsley
Salt and Pepper to taste

Preparation

Step 1

Mix the breadcrumbs, parsley and lemon zest together and place in a shallow bowl / plate.

Place the flour and egg in two separate shallow bowls

Dip the fish in the flour, then dip into the egg, then coat in breadcrumbs

Heat half the oil in a frying pan over a medium heat. Add half* the fish to the pan and cook the fish approx 2-3 mins, turning until cooked through. Repeat with the remaining oil and fish.

Serve straight away with the avocado dip.

Avocado dip
Add all ingredients to a food processor / blender and mix until smooth and creamy. Season to taste**