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Sesame Fish Fingers with Chilli, Lime and Avocado Salad

Try this tasty twist on a classic dish at home. 


  • 1kg firm flaky fish fillets such as

  • flathead, whiting or snapper, skinned and boned 

  • ¼ cup cornflour 

  • Salt and pepper 

  • 3 medium eggs 

  • 1 cup sesame seeds 

  • 1 ¼ tsp smoked paprika 

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp lemon zest

  • 2 cups of sunflower oil

  • For the salad 

  • 2 avocados, seeded and diced 

  • 1 tbsp verjuice

  • 1 large purple shallot, thinly sliced 

  • 2 tbsp olive oil

  • Zest of 1 lime 

  • 1 tsp vinegar

  • ¼ cup coriander leaves, picked 

  • 1 clove garlic, minced

  • 1 long red chilli, deseeded and finely diced

  • ½ tsp brown sugar

  • Juice of 1 lime              

  • 1 tsp black mustard seeds


  • 1.

    Cut the fish into fingers 8cm long and 2-3cm wide and dry lightly on paper towel. Place the cornflour into a bowl and season with the salt and pepper. In another bowl, beat the eggs.

  • 2.

    In a third bowl, using your fingers, combine the sesame seeds with the paprika, cumin, coriander and lemon zest.  Rub the sesame seeds with the lemon zest to combine well.

  • 3.

    Dust the fish with the cornflour, then pass it through the beaten eggs and finally press the fish into the spiced sesame seeds.  Do this with all of the fish. Tip: this can be done ahead of time and then left covered in the fridge.

  • 4.

    Heat the oil in a fry pan over moderate heat and test the oil by dropping in a piece of bread; if it turns golden after a couple of minutes it’s ready.  Add in the coated fish and cook until golden, about 3-4 minutes on each side. Drain on paper towel and set aside.

  • 5.

    For the salad, heat a pan over a moderate temperature and add in the mustard seeds until they start to pop, then remove from the heat.  Combine the diced avocado, sliced shallot, lime zest, coriander leaves and chopped chilli into a bowl.

  • 6.

    Whisk together the lime juice, verjuice, olive oil, vinegar, minced garlic and brown sugar, add in the mustard seeds and season with salt and pepper to taste. Pour the dressing over the avocado and toss to combine. Garnish the fish with the salad.

  • 7.

    Serve with a chilled glass of Lindeman’s Early Harvest Crisp Dry White


For more information on the Lindeman’s Early Harvest range, visit

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