Crumbed Boar Fish Fillets with Radish Salad & Dill Mayonnaise

Ingredients

4 Angelakis Boar Fish Fillets

Sea Salt

2 Eggs, lightly beaten

1 Cup Plain Flour

1 1/2 Cups Bread Crumbs

Vegetable Oil, for shallow frying

1 Bunch Radishes

2 Avocados

2 Cups Rocket Leaves

1/4 Cup Pepitas (pumpkin seeds)

2 tbls Dill Fronds, finely chopped

1 Cup Good Quality Store Bought Mayonnaise

Method

Slice the boar fish fillets into pieces and season with sea salt. Place the egg, flour and bread crumbs in seperate shallow bowls, dip one piece of fish in the flour, shake off the excess then dip into the egg and turn to coat, place into the bread crumbs and coat the fillets with the crumbs, patting gently, repeat with the remaining fish. Place on a plate ready for frying.

To make the salad, place the rocket in a bowl, thinly slice the radishes and peel and slice the avocados, gently toss. Sprinkle over the pepitas and garnish with the extra dill fronds.

For the dill mayonnaise, place the mayonnaise in a bowl and stir through the chopped dill.

Heat the vegetable oil in a large frypan over a medium heat, place the fish in the pan and cook for 2-3 minutes on the first side or until golden brown, gently turn over and repeat on the other side until golden brown and the fish is cooked through, drain on paper towel. Serve the crumbed fish with the salad and dill mayonnaise.