• Roughly chop cos lettuce. Thinly slice radish. Using a vegetable peeler, peel 
cucumber into thin ribbons. Slice lemon into wedges.
• Place your hand on top of hoki fillet and slice through horizontally to make 
two thin steaks. Pat hoki dry with paper towel and season both sides with 
salt and pepper.
• In a shallow bowl, combine Kiwi spice blend and the plain flour. In a 
second shallow bowl, whisk the egg. In a third shallow bowl, place panko 
breadcrumbs.
• Dip hoki into flour mixture, then into the egg and finally in breadcrumbs. 
Set aside on a plate.

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

TIP: White fish is cooked through when the centre turns from translucent to 
white.
TIP: Add extra oil between batches if needed so fish doesn't stick to the pan.

• Meanwhile, combine a generous squeeze of lemon juice and olive oil in a 
large bowl. Add cos lettuce, radish and cucumber to the dressing. Toss to 
combine and season to taste. 

• In a small bowl, combine the mayonnaise and Dijon mustard.
• Divide lemony cos salad between bowls. Top with crumbed fish.
• Serve with Dijon mayonnaise. Enjoy!