Smokey Fish Fingers & Hand-Cut Chips

• Meanwhile, slice cucumber into thin half-moons. • Slice lemon into wedges.

• Cut hoki fillets into 8 even fingers. • Pat dry with paper towel and season with salt and pepper. • In a shallow bowl, combine the plain flour and Kiwi spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip hoki fingers into flour mixture to coat, followed by egg and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed hoki fingers in batches, gently turning, until golden and cooked through, 3-4 minutes. • Transfer to a paper towel-lined plate.

TIP: White fish is cooked through when the centre turns from translucent to white.

• Meanwhile, in a medium bowl combine mixed salad leaves, cucumber, a generous squeeze of lemon juice and a drizzle of olive oil. • Season to taste.