SPICED PANKO CRUSTED HADDOCK
Cooking instructions for our dine at home meal
Remove both salads from the fridge 20 minutes prior to serving.
Place the panko crumb in a shallow bowl, coat the haddock fillets & set aside.
Heat a deep fat fryer or a pan with enough oil to submerge the fish in to 180oc.
Check the temperature of the oil by cooking a small piece of bread first.
The salsa & potato salad is intended to be eaten cold but if preffered they both can be heated slightly in a small pan for 1 minute or so.
Fry the crusted fish in the hot oil turning once for 3-4 minutes until golden & crisp, remove & drain on kitchen paper to remove any excess oil.
Share the fresh salsa onto 2 serving plates, top with the crisp fish & the potato salad on the side.
Serve with wedges of fresh lime.