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600 g white fish fillets cut into bite sized pieces
½ C plain flour
2 eggs beaten
140 g Proper Crisps Cider Vinegar & Sea Salt crushed to fine crumbs
3 tbsp olive oil
100 g mesclun salad mix
½ cucumber diced
200 g cherry tomatoes halved
1 red onion thinly sliced
1 avocado sliced
80 g radishes thinly sliced
0.30 C aioli
1 handful flat leaf parsley finely chopped
Pat the fish fillets dry with paper towels and season with salt, pepper.
Set up a breading station with three shallow bowls: one with plain flour, one with beaten eggs, and one with crushed potato crisps.
Dip each fish fillet into the flour, shaking off any excess. Then coat it in the beaten eggs, followed by the crushed potato crisps, pressing gently so that they stick.
Heat a good film of olive oil in a large frying pan over medium-high heat. Add the fish fillets and cook for 3–4 minutes per side, or until golden brown and cooked through. Remove and set aside on a paper towel-lined plate.
Divide the mixed greens, cucumber, cherry tomatoes, red onion, avocado, and radishes among shallow bowls.
Top with fish, dollop with aioli and sprinkle with parsley.
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