Ingredients
For the Chili-crusted goujons
1 lb sole or pink trout fillets, cut on the diagonal into pieces.
1 cup all-purpose flour
2 teaspoon chili powder
2 eggs, beaten
3 ½ cups fresh breadcrumbs
oil, for deep-frying
salt and ground black pepper
4-6 soft wheat tortillas, cut into wedges
lime wedges, to serve

For the guacamole
4 large ripe avocados
juice and thinly pared and shredded rind of 2 limes
1 garlic clvoe, crushed
1 cup crème fraiche
2 spring onions, finely chopped

Directions
1. mixed the flour with the chili powder and salt on a plate. Put the eggs into a shallow bowl. Dip the fish first in the chili flour, then the egg and finally the breadcrumbs. Place on a serving platter and chili.
2. To make the guacamole, mash the avocado with the lime juice, garlic, crème fraiche and spring onions. Season with salt and pepper.
3. Put into a serving bowl, garnish with the lime shreds, and chili until ready to serve.
4. Heat the oil in a pan to 375F, then place on a fondue pot on a table.