Ingredients

For the fish (or use 8 good-quality fish fingers):

Oil, for frying
30 g plain flour, for dusting
1 egg, beaten
40 g panko breadcrumbs
400 g skinless, boneless white fish,
cut into 4 equal-sized pieces

To serve:

200 g tomatoes, sliced
1 lime
Salt, to taste
150 g reduced-fat sour cream
120 g Salsa Verde
4 Romaine lettuce leaves, halved
4 floury baps, halved and toasted

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COOKING INSTRUCTIONS

1. For the fish: fill a medium-sized deep frying pan with oil until it comes 1 cm up the sides. Set over a high heat.

2. Meanwhile, put the flour, beaten egg and breadcrumbs into separate shallow bowls. One by one, dip the fish pieces into the flour, turning to coat. Remove from the flour, shake to dust off any excess before dipping in the beaten egg, turning to coat. Transfer to the breadcrumbs and repeat, turning until fully coated in a layer of crispy breadcrumbs.

3. Carefully lower the coated fish pieces into the hot oil and fry for around 2 minutes on each side - or until golden brown. Remove from the pan and place on a piece of kitchen paper to drain off any excess oil. Season to taste with salt.

4. For the tortas: tip the sliced tomatoes in a small bowl and season with lime juice and salt, to taste, and mix well. In a separate bowl, mix together the sour cream and Herdez Salsa Verde, to taste and spread over the base of the baps. Top with a breaded fish piece (or 2 fish fingers), a little Herdez Salsa Verde, to taste, a few slices of zesty lime tomato and 2 pieces of lettuce. Add the top of the bap and serve.

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