Crumbed Fish & Chips

• Meanwhile, cut lemon and tomato into wedges. • Thinly slice cucumber into rounds. • Discard any liquid from smooth dory fillets packaging. Slice fish in half crossways to get 1 steak 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 (see ingredients). • Dip white fish into flour mixture, followed by the egg and finally in 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 and season with a pinch of zesty chilli salt.

TIP: If your pan is getting crowded, cook in batches for the best results!

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, in a medium bowl, combine a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt. • Add tomato, cucumber and mixed salad leaves and toss to coat.