Ingredients
Radish and courgette salad
Method
1.In a large bowl, combine crumbs, dill, zest and chilli.
2.Pat fish fillets dry with a paper towel. Brush mayonnaise over each piece of fish. Press into crumb mixture to coat. Place on a tray and chill for 20 minutes.
3.For the radish and courgette salad: In a serving bowl, combine lettuce, courgette and radish. When ready to serve, toss combined oil, lemon and dill through. Season.
4.In a large frying pan, heat oil on high. Cook fish for 3-4 minutes each side until golden and cooked through. Drain on a paper towel.
5.Serve fish schnitzel with salad and lemon wedges.
When crumbing fish or meat: 1. Dust in seasoned plain flour. 2. Dip into beaten egg (add a little milk to extend, if you like). 3. Press into crumb mixture of choice (panko, fresh or dried breadcrumbs or potato chips). Chill for 20 minutes.
Note
