Fried Fish on a Guacamole Bean Salad

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

Serves 3-5

Fried Fish on a Guacamole Bean Salad

Serves 3-5

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

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

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Method

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.
Mix together the polenta, corn flour and salt and pepper.
Place the hake fillets in the beaten egg, then roll in the polenta and place in the fridge for 10 minutes.
Heat the oil in a non-stick frying pan and fry the fillets, a few at a time, till golden on both sides.
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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Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.