NZ Crumbed Fish

While the fries are baking, grate the carrot (unpeeled). Thinly slice the cucumber into half-moons. Slice the lemon into wedges. Cut the white fish fillets into 2cm strips.

In a large bowl, combine the olive oil (2 tsp for 2 people / 4 tsp for 4 people), a squeeze of lemon juice and 1/2 the smokey aioli. Add the slaw mix, grated carrot and cucumber. Season to taste with salt and pepper and toss to combine. TIP: Toss the slaw just before serving to keep the slaw mix crisp.

In a shallow bowl, add the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumb. Season with a pinch of pepper. Dip the white fish strips into the flour mixture, followed by the egg, and finally in the panko mixture. Set aside on a plate, ready to fry.

When the fries have 10 minutes left, add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. Once the oil is hot, add 1/2 the crumbed fish fingers and cook until golden and cooked through, 2-3 minutes each side. Repeat with the remaining fish fingers. TIP: Add extra oil if needed so the fish does not stick. Transfer to a plate lined with paper towel. TIP: The fish is cooked through when the centre turns from translucent to white.