• 3 limes
  • 1/4 cup sweet chilli sauce
  • Vegetable oil, for shallow frying
  • 1/3 cup plain flour
  • 6 (130g each) flathead fillets, halved lengthways (see Notes)
  • 180g bag baby leaf salad mix
  • 2 Lebanese cucumbers, cut into 1cm cubes
  • Step 1 Finely grate the rind of 2 limes, then juice. Place lime rind, lime juice and chilli sauce in a bowl. Set aside.
  • Step 2 Pour enough oil into a large, deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Place flour on a plate. Season well with salt and pepper. Coat fish in flour, shaking off excess. Cook fish, in two batches, turning, for 3 to 4 minutes or until golden and cooked through. Transfer to a plate lined with paper towel.
  • Step 3 Place salad leaves on a large platter. Top with crispy fish and cucumber. Drizzle with chilli sauce mixture. Cut remaining lime into wedges. Serve salad with lime wedges.