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Australia

BM Foods

Ladismith Cheese

FIND A FACTORY STORE
FIND A FACTORY STORE

Fried Fish on a Guacamole Bean Salad

Crisp polenta batter with spiced beans and the zing of lemon.

Serves

4-6

Prep

Cook

Ingredients

The Salad

  • Zest and juice of 2 fresh limes
  • 3 tbsp (45 ml) Olive oil
  • 1 medium Red onion, chopped
  • 4 Firm ripe tomatoes, chopped
  • ½ bunch Roughly chopped coriander
  • ½ cup Chopped parsley
  • 2 Green chillies chopped
  • 1 x 400 g Red kidney beans drained and rinsed
  • Salt and freshly ground black pepper
  • 2 Firm ripe avocado pears, peeled and diced at the last moment

The Fish

  • 400 g Sea Harvest Hake Fillets
  • 2 cups (500 ml) Fine polenta
  • ¾ cup (187.5 ml) Corn flour
  • Salt and pepper
  • 3 Eggs beaten
  • Oil for frying

Preparation & Cooking

  1. Place all of the salad ingredients except the avocado into a large bowl and gently mix together, place in the fridge for an hour before serving and stir in the avocado just before serving.
  2. Mix together the polenta, corn flour and salt and pepper.
  3. Place the hake fillets in the beaten egg, then roll in the polenta and place in the fridge for 10 minutes.
  4. Heat the oil in a non-stick frying pan and fry the fillets, a few at a time, till golden on both sides.
  5. Serve with the guacamole bean salad and wedges of freshly cut lemon.

TIP: Fresh, lightly cooked sweetcorn added to the salad is also delicious. Make the salad first and then fry the fish.

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