Fishy Rolls
The perfect lunch time snack for fish lovers.
4 people
5 minutes
10 minutes
Ingredients
- 2 tbsp Mayonnaise
- 0 - Rapeseed Oil
- 4 - Soft White Rolls
- 1 - SuperValu Avocado halved, stoned and sliced
- 0 - SuperValu Butterhead Lettuce to serve
- 2 tbsp Taco Seasoning
- 1 tbsp Tomato Ketchup
- 4 - Whiting Fillets haddock or hake fillets can also be used. Skinned, deboned and butterflied
Method
- Cut the fish fillets into fingers. Put the taco seasoning in a shallow bowl, add the fish fingers and toss to coat, shaking off any excess.
- Heat a drizzle of rapeseed oil in a large frying pan set over a medium heat, then add the fish. You should hear it sizzle. Cook for 2 minutes on each side.
- Meanwhile, make a cocktail sauce by mixing the mayo and ketchup together and toast the buns.
- When the fish is cooked through, build your roll using the cocktail sauce as a base. Add some avocado slices and lettuce and top with the fish fingers.
