Crumbed Fish With Chilli Lime and Avocado Salad

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

1. Cut the fish into fingers of about 80g each or about 8cm long and 2-3 cm wide and dry lightly on paper towel
2. Place the cornflour into a bowl and season with the salt and pepper.
3. In another bowl, beat the eggs.
4. 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.
5. 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)
6. 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.
7. For the salad, heat a pan over a moderate temperature and add in the mustard seeds until they start to pop, remove from heat.
8. Combine the diced avocado, sliced shallots, lime zest, coriander leaves and chopped chilli into a bowl.
9. Whisk together the lime juice, vinegar, olive oil, minced garlic and brown sugar. Add the mustard seeds and season with salt and pepper.
10. Pour the dressing over the avocado mixture and toss to combine. Serve the fish garnished with the salad.