MEXICAN FISH with BEAN SALAD

SERVES 3-4 / PREPARATION: 30 MIN / COOKING: 20 MIN

Hake or even tiny whitebait is rolled in maize meal before it’s fried until crispy.

FISH 400g whitebait or 800g hake salt and pepper 500ml (2c) coarse maize meal 180ml (¾c) Maizena 10ml (2t) paprika 5ml (1t) smoked paprika 3 eggs, beaten oil, for frying SALAD juice and zest of 2 limes 45ml (3T) olive oil 15ml (1T) red wine vinegar 1 small red onion, chopped 4 ripe tomatoes, cut into pieces 1 red pepper, seeded and cubed 20g fresh coriander, chopped handful fresh parsley, chopped 1 can (400g) red kidney beans 1 avocado, sliced 1 Fish Season the fish with salt and pepper. 2 Mix the maize meal and Maizena and season with the paprika and salt. Transfer to a plate. 3 Put the beaten eggs in a separate shallow dish. 4 Roll the fish in the egg, then in the flour mixture. Then store the fish in the fridge and cook just before serving. 5 Salad Mix the lime juice and zest, olive oil and vinegar and set aside. 6 Mix the rest of the ingredients in a salad bowl and pour the dressing over. 7 To finish Shallow-fry the fish until cooked and crispy on the outside. Drain on kitchen towels, and serve with the bean salad.