Name: Tasty fish and avocado salad
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 5.00 fish frozen fillets; 200.00 ml flour cake; 2.00 eggs extra large, whisked; 400.00 ml breadcrumbs seasoned; oil for frying; 2.00 green pepper halved; 4.00 tomatoes peeled, deseeded, diced; 2.00 avocado chopped; 45.00 ml lemon juice; 45.00 ml fresh chillies 573; 30.00 ml fresh parsley finely chopped; 2.00 fresh chillies small, seeded and finely chopped; 1.00 lemon zest only; 5.00 ml cumin ground; 2.00 garlic cloves, crushed; 5.00 ml sea salt and freshly ground black pepper; lemon wedges and lettuce, to serve

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Ingredients (17)

FISH

5.00	fish — frozen fillets
200.00 ml	flour — cake
2.00	eggs — extra large, whisked
400.00 ml	breadcrumbs — seasoned
	oil — for frying

SALAD

2.00	green pepper — halved
4.00	tomatoes — peeled, deseeded, diced
2.00	avocado — chopped

SALAD DRESSING

45.00 ml	lemon juice
45.00 ml	fresh chillies — 573
30.00 ml	fresh parsley — finely chopped
2.00	fresh chillies — small, seeded and finely chopped
1.00	lemon — zest only
5.00 ml	cumin — ground
2.00	garlic — cloves, crushed
5.00 ml	sea salt and freshly ground black pepper
	lemon — wedges and lettuce, to serve

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Method:

Dip each fish fillet in cake flour. Shake off excess flour. Dip the fillets in the whisked egg and finally in the breadcrumb mixture. Fry the fish in preheated oil until golden brown. Drain on paper towelling. Flake the fish with a fork. Preheat the oven grill and place the green peppers (skin-side facing up) on a baking sheet and grill until black blisters form on the surface. Wrap them in aluminium foil until cooled. Remove the skins and dice the green peppers. Lightly mix the tomato, green pepper, avocado and fish in a mixing bowl. Mix all the ingredients for the salad dressing. Pour over the salad and toss lightly. Arrange on a large platter and garnish with lemon wedges and lettuce leaves. Serves 6-8.