Give your fish and chips a makeover with this cracker Mexican version, using a corn chip crumb! Delicious with lime and guac, it'll be a new weekly favourite!
2 tablespoons plain flour
1 teaspoon Mexican chilli powder
1 egg, lightly beaten
¾ cup crushed corn chips
¾ cup panko breadcrumbs
4 x 150g thin, boneless white fish fillets
¼ cup vegetable oil
1 large avocado
1 tablespoon lime juice
Cooked shoestring fries and lime wedges, to serve
Combine flour with chilli powder on a plate. Place egg in a shallow dish. Combine corn chips and breadcrumbs in a separate, shallow dish.
One at a time, dust fish in flour mixture, shaking away excess. Dip in egg, then in corn chip mixture, pressing on to coat.
Heat oil in a large, non-stick frying pan over a medium to high heat. Add fish in two batches. Cook for about 2 minutes on each side, or until golden brown and cooked through. Remove.
Mash avocado in a bowl. Stir in juice. Season with salt and pepper. Mix well.
Serve fish with avocado mixture, fries and lime wedges.
TIP! Omit chilli powder, if preferred. We used the tail end of ling, but perch, dory or any other thin, white fish fillets can be used.