Fried Fish on a Guacamole Bean Salad - Sea Harvest : Sea Harvest
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Fried Fish on a Guacamole Bean Salad

Serves 4

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


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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

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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