Crumbed Hoki & Veggie Fries

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Slice cucumber into half-moons.

• 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. • Slice hoki fillets in half crossways. Coat hoki first in flour mixture, followed by the egg and finally the breadcrumbs. Set aside on a plate.

• When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed hoki until golden and cooked through, 5-6 minutes each side. Season with salt, then transfer to a paper towel-lined plate.

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 the honey, a pinch of salt and a drizzle of vinegar and olive oil in a medium bowl. • Add avocado, cucumber and mixed salad leaves and toss to coat.