Method

• 1.
  Using a spoon, scoop out cucumber seeds and discard. Thinly slice the cucumber esh. Place chopped flesh in a bowl with the onion, half the lime juice and a pinch of salt. Using your hands, combine thoroughly
• 2.
  Set aside at room temperature to pickle.
• 3.
  Place the flour, paprika and half the lime zest in a bowl. Season, then toss to combine. Place the eggs in a separate bowl and place the breadcrumbs in a third bowl.
• 4.
  Pat the fish pieces dry with paper towel, toss in the seasoned flour, then dip in the beaten egg and coat in the breadcrumbs.
• 5.
  Set aside on a baking tray. Heat the oil in a large heavy-based frypan over medium heat. Cook the fish pieces, turning halfway, for 4-5 minutes until golden and just cooked through.
• 6.
  Meanwhile, place the yoghurt, coriander, lime zest and remaining and lime juice in a bowl. Season, and stir to combine well.
• 7.
  Place the slider buns, cut-side down, in a frypan over high heat and cook for 1 minute or until toasted.
• 8.
  To serve, divide the yoghurt sauce among the bun bases. Top with sliced avocado, 1 piece of cooked fish, and onion and cucumber pickle. Finish with hot sauce, if using, and top with a bun lid to serve.