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Fried Dolphin Fish with Bean Salad

Preparation & Cooking Time: 20 minutes
Serves: 4

Sometimes there is nothing more delicious than a pan-fried fish served with some salad. Although in this recipe dolphin fish is used, any other seasonal fish would be just as good.

You will need:

Lamb Brand All purpose Plain Flour 250g

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Lamb Brand Breadcrumbs 400g

Dolphin Fish 6 fillets, sliced in half

Parmigiano grated   ½ cup

Fresh Milk ½ cup

Egg 1

Oil 120ml

For the side:

Lamb Brand Couscous 200g

Lamb Brand Brown Sugar 75g

Lamb Brand Cannellini Beans 50g

Lamb Brand Chickpeas 50g

Lamb Brand Black Eye Beans 50g

Lamb Brand Red Kidney Beans 50g

Lamb Brand Cranberry Beans 50g

Lamb Brand Table Salt to taste

Tomatoes 3, chopped

Green Pepper 1, chopped

Red Onion 1, chopped

Cucumber 1, sliced

Some Lettuce

Sweet Corn 140g (1 tin)

Olive Oil 75ml

Balsamic Vinegar 75ml

All you have to do is:

In separate plates mix flour with salt and pepper, the fresh milk with the egg and the breadcrumbs with the grated parmesan cheese. Pass the fish fillets one at a time first from the flour mixture, then from the egg mix and finally from the breadcrumbs; covering the whole fillets.

Heat the oil in a frying pan and start frying the fish fillets; turning them once until they become golden brown from both sides. When ready place them on a kitchen paper towel so that some of the oil will be absorbed.

For the Salad:

Soak the beans separately for a minimum of 5 hours or overnight, changing the water from time to time, if possible. Rinse, add to small saucepan, cover the beans with water and bring to a boil separately. Simmer the beans gently till cooked, drain and let cool.

In a bowl mix all the ingredients except the sugar. Add sugar gradually according to your liking.

Cook couscous according to packet instructions and when ready mix  some of the bean salad with the couscous. Serve the extra bean salad on toasted bread as a bruschetta.

Serve fish with the bean salad over a bed of lettuce with tomatoes and cucumber.