Lovely as a light meal, these fresh-tasting fish cups are also great for summer get-togethers.
- Combine breadcrumbs, parsley, dill and lemon rind in a bowl. Place the flour and egg in separate bowls. Dip the fish in the flour and shake off excess. Dip in egg, then in the breadcrumb mixture, pressing firmly to coat. Transfer to a plate. Cover and place in fridge for 15 minutes to chill.
- Add enough oil to a frying pan to reach a depth of 3cm. Heat to 170°C over medium-high heat (when oil is ready a cube of bread will turn golden in 20 seconds). Add one-quarter of the fish and cook for 2-3 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish, reheating the oil between batches.
- Place the aioli in a small serving dish. Top with cucumber and dill. Combine the carrot, snow peas and parsley in a bowl.
- Arrange lettuce on a serving plate and top with carrot mixture. Top with fish. Serve with lemon wedges and aioli mixture.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set