Crumbed Fish

Meanwhile, finely slice the cucumber on an angle. Cut the lemon into wedges.

In the first shallow bowl, combine the plain flour, the salt (use the suggested amount) and a good pinch of pepper. In the second shallow bowl, whisk the egg and add a dash of water. In the third shallow bowl, place the panko breadcrumbs. Dip the ling fillets into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry. TIP: If you don’t have an egg, replace it with 4 tbs of milk.

Heat enough olive oil to coat the base of a large frying pan on a medium-high heat. Add the ling fillets to the pan and cook for 1-2 minutes each side, or until golden and just cooked through. Set aside on a plate lined with a paper towel to soak up excess oil.

In a large bowl, mix 1 tsp of the dill & parsley mayonnaise, the white wine vinegar and 1 tbs of olive oil. Add the cucumber and the mixed salad leaves. Season with salt and pepper and toss to dress just before serving.