Crumbed Fish & Chips

• Meanwhile, cut lemon into wedges. Thinly slice the radish • Thinly slice cucumber into rounds. • Discard any liquid from gemfish fillet packaging. Slice fish in half crossways to get 1 piece per person.

• In a shallow bowl, combine Aussie spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat fish fillets first in flour mixture, followed by the egg and finally the breadcrumbs. Set aside on a plate.

• When chips have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base of pan. • When oil is hot, cook crumbed fish until golden and cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate, then season with a pinch of zesty chilli salt.

TIP: Add extra oil if needed so the fish does not stick. TIP: White fish is cooked through when the centre turns from translucent to white.

• While the fish is cooking, combine a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt in a medium bowl. • Add radish, cucumber and mixed salad leaves and toss to coat.