Season tender pieces of white fish with authentic flavours of Mexico and serve in fluffy slider buns for a laid back summer starter or lunch.
10 slider buns
1 ½ cups breadcrumbs
1 teaspoon cumin
1 teaspoon sweet smoked paprika
sea salt and freshly ground black pepper
2 eggs, lightly whisked
350 grams white fish - firm or flaky, cut roughly into slider bun-sized pieces
10 small tomatoes, sliced
1 tablespoon lime juice
2 teaspoon sugar
½ chilli, deseeded and finely chopped
1 tablespoon finely chopped coriander
grated zest of 1 lime
2 tablespoons fying oil (with a high smoke-point such as rice bran or grapeseed)
1 avocado, sliced (optional)
a handful of small lettuce leaves (or big ones torn up)
10 cocktail skewers
½ cup good quality mayonnaise
½ teaspoon sweet smoked paprika
1 teaspoon lime juice
Preheat oven to 200˚C (400˚F). Slice slider buns in half and lay out on an oven tray. Mix breadcrumbs, cumin smoked paprika and salt and pepper together in a bowl (I actually used an old ice cream container). Whisk eggs in a bowl then dip fish pieces into egg then breadcrumbs. Store coated fish in fridge while preparing the tomatoes and mayo.
In a smallish bowl whisk lime juice, sugar, chill, coriander and zest. Add tomatoes and set to one side. Mix mayo, smoked paprika and lime juice together in a small jug or bowl.
Heat oil in a frying pan over a medium heat and cook fish for one or two minutes each side until golden and cooked through. While it's in the pan pop the buns in the oven.
When the fish is ready layer the sliders with lettuce, fish, mayo, tomato and avocado if using. For easier eating you can spike them with a cocktail skewer. Makes 10 sliders.