Crumbed Fish With Chilli Lime and Avocado Salad
Serves: 6 people
Crumbed fish ingredients
1kg firm flaky fish fillets such as cod, flat head, whiting or snapper - skinned and bones removed
¼ cup corn flour
Salt and pepper
2 medium eggs
1½ cups sesame seeds
2tsp smoked paprika
2tsp ground coriander
2tsp ground cumin
1tsp lemon zest
2 cups of sunflower oil for frying
Salad ingredients
1tsp black mustard seeds
2 avocados, seeded and diced
Zest of 1 lime
1 large purple shallot, thinly sliced
¼ cup coriander leaves
1 long green chili, deseeded and finely diced
Juice of 1 lime
1 tsp vinegar
2 tbsp olive oil
1 clove garlic, minced
½ tsp brown sugar
Salt and pepper
Instructions
- Cut the fish into fingers of about 80g each or about 8cm long and 2-3 cm wide and dry lightly on paper towel
- Place the cornflour into a bowl and season with the salt and pepper.
- In another bowl, beat the eggs.
- In a third bowl, using your fingers, combine the sesame seeds with the paprika, cumin, coriander and lemon zest. Rub the sesame seeds with the lemon zest to combine well.
- Dust the fish with the cornflour. Then pass it through the beaten eggs and finally pressing the fish into the spiced sesame seeds. (Tip: this can be done ahead of time and left covered in the fridge until ready to use)
- Heat oil in fry pan over moderate temperature. Add in the coated fish and cook until golden, about 3-4 minutes on each side. Drain on paper towel and set aside.
- For the salad, heat a pan over a moderate temperature and add in the mustard seeds until they start to pop, remove from heat.
- Combine the diced avocado, sliced shallots, lime zest, coriander leaves and chopped chilli into a bowl.
- Whisk together the lime juice, vinegar, olive oil, minced garlic and brown sugar. Add the mustard seeds and season with salt and pepper.
- Pour the dressing over the avocado mixture and toss to combine. Serve the fish garnished with the salad.