Breaded Whiting Mexican Bowl

Enjoy our Irish caught Breaded Whiting in this recipe for a delicious Mexican-style bowl. The dish features our crispy Breaded Whiting fillets, served over a bed of seasoned rice, veggies and beans, and topped with homemade guacamole, salsa and tortilla chips. A quick and easy meal that’s perfect for a weeknight dinner. Enjoy!
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4 fillets Donegal Catch Breaded Whiting

For the rice

2 tablespoons olive oil

1 red pepper, finely chopped

1 white onion, finely chopped

1 tomato, finely diced

1 garlic clove, finely chopped

1 teaspoon smoked paprika

½ teaspoon ground cumin

½ teaspoon ground coriander

1 tablespoon tomato puree

250 grams basmati rice

500ml chicken stock

1 x 400g tin pinto beans, or black beans, drained and rinsed

For the guacamole

2 avocados

1 jalapeno pepper

2 spring onions

1 garlic clove

Juice of 2 limes

Handful of coriander leaves

Salt and pepper

For the salsa

½ a red onion, finely diced

1 mango, flesh finely diced

1 large tomato, finely diced

Handful of freshly chopped coriander

Juice of ½ a lime

To assemble

Tortilla chips

2 spring onions, finely sliced

Coriander leaves


  1. Pre heat oven to 200C / 180 C fan.
  2. Heat the oil in a large saucepan, then add the chopped pepper and onion and fry for 5 - 7 minutes until softened but not coloured. Add the chopped tomato and chopped garlic and cook for a further 3 minutes until the tomato is just beginning to break down. Stir in the spices and the tomato puree and cook out for a minute then stir through the basmati rice. Pour the stock over the rice and veg and bring to a boil then turn down to a simmer, stir through the beans and cook until all of the water has evaporated - about 10 minutes. Cover the rice with a tea towel and set aside.
  3. Place the Donegal Catch Breaded Whiting Fillets onto a baking tray and place into the oven to cook for 20 minutes, or until piping hot throughout.
  4. Whilst the fish cooks, blitz all the ingredients for the guacamole together in a small food processor until completely smooth. Season to taste and set aside.
  5. For the salsa, mix the chopped red onion, mango, tomato and a pinch of salt together then stir through the coriander and lime juice. Set aside.
  6. To assemble, place spoonfuls of rice into 4 bowls then add the guacamole and mango salsa. Chop the cooked fish into bite sized pieces and place into each bowl. Add a few tortillas and sprinkle with some spring onions to serve.

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