Cut fillets into fingers - you can do this crossways or lengthways - depending on the size of "fingers" you want and your fillets..
Place couscous in bowl and pour over boiling water. Cover and allow to stand for 5 minutes then separate grains with fork, this will have to be done gently. Mix looks a little like breadcrumbs when finished.
Add paprika, lemon, lime, onion salt and freshly ground pepper, mix then place mixture in a flat tray.
Dust fish in flour, dip in egg, press into the couscous mixture then place in fridge for 15 minutes.
Heat olive oil in frying pan and cook fingers for 4 minutes each side or until golden turning once.