Peanut and lime fish goujons with Thai-style salad

Method

1. Cut the fish into 2cm wide strips. Put the flour in a medium bowl, the beaten egg in another and, in a third bowl, combine the breadcrumbs with the peanuts and whizzed lime leaves.
2. Coat the fish in the flour, then dip in the egg, then cover in the breadcrumb/peanut mix. Lay on a non-stick surface and chill (see Make Ahead).
3. For the salad, mix everything in a bowl, then set aside.
4. Half-fill a large heavy-based pan with oil, then put over a medium-high heat until it reads 180°C on a thermometer (or a cube of bread browns in 30 seconds). Fry the goujons in batches until golden (2-3 minutes). Drain on kitchen paper, then season and put on a serving dish with the salad. Serve with peanuts and lime wedges if you like