• Preheat oven to 220°C/200°C fan-forced. 
• Roughly chop cos lettuce. Thinly slice radish. Slice tomato and lemon into 
wedges. Roughly chop pita bread. 
• Discard any liquid from hoki fillet packaging. Slice fish in half crossways to 
get 1 piece per person. 
• In a shallow bowl, combine paprika spice blend and the plain flour. In a 
second shallow bowl, whisk the egg. In a third shallow bowl, place panko 
breadcrumbs. 
• Gently dip fish first into flour mixture to coat, then into the egg and finally 
in breadcrumbs. Set aside on a plate.  

• Place pita chunks on a lined oven tray. Drizzle with olive oil and season 
with salt and pepper. Toss to coat and bake until golden, 5-7 minutes.  
• Meanwhile, heat a large frying pan over medium-high heat with enough 
olive oil to cover the base. 
• Cook crumbed fish in batches, until golden and cooked through,  
2-4 minutes each side. Transfer to a paper-towel lined plate.   

TIP: Add extra oil if needed so the crumbed fish does not stick to the pan. 

• While the fish is cooking, in a large bowl, combine a generous squeeze of 
lemon juice and a drizzle of olive oil. Add cos lettuce, radish and tomato to 
the dressing. Toss to combine and season to taste. 

• Divide lemony cos salad between plates.
• Sprinkle over pita croutons and top with crumbed fish. Drizzle over caesar 
dressing and serve with any remaining lemon wedges. Enjoy!