Fishy Rolls

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

1. 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.
2. 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.
3. Meanwhile, make a cocktail sauce by mixing the mayo and ketchup together and toast the buns.
4. 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.