Recipe inspired by our mates at Dish Magazine. You can find the original here.
We have altered and added in a few of our Culley’s products so you can get ideas of how to add all our deliciousness into every meal.
• 10 slider buns
• 1 1/2 cups Culley’s Lemon & Herb Panko
• Culley’s BBQ Hickory Smoked Salt
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 eggs, lightly whisked
• 350 grams white fish
• 1 tablespoon lime juice
• zest of lime
• 1/2 chilli, deseeded and finely chopped
• 1 tablespoon finely chopped coriander
• 10 small tomatoes, sliced
• 2 tablespoons rice bran oil
• 1 avocado, sliced
• a handful of small lettuce leaves
1/4 cup good quality mayonnaise
1/4 cup Culley’s Mango & Coconut Hot Sauce
1 teaspoon lime juice
Preheat oven to 200˚C.
Slice slider buns in half and lay on an oven tray. Mix Culley’s Lemon & Herb Panko, cumin, smoked paprika and Culley’s BBQ Hickory Smoked Salt and pepper together in a bowl. Whisk eggs in a bowl then dip fish pieces into egg then panko crumb mixture.
In a small bowl whisk lime juice, sugar, chilli, coriander and zest. Add sliced tomatoes and set aside.
For the mango mayo, mix mayo, Culley’s Mango & Coconut Hot Sauce and lime juice together in another small 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.
Layer the sliders with lettuce, fish, mango mayo, tomato and avocado.
Makes 10 sliders.