Step 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

Step 2

Set aside at room temperature to pickle.

Step 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.

Step 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.

Step 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.

Step 6

Meanwhile, place the yoghurt, coriander, lime zest and remaining and lime juice in a bowl. Season, and stir to combine well.

Step 7

Place the slider buns, cut-side down, in a frypan over high heat and cook for 1 minute or until toasted.

Step 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.