Mixed fried fish

INGREDIENTS
4 tbsp plain flour
salt and freshly ground black pepper
2 eggs, lightly beaten
85g (3oz) dried white breadcrumbs,
or Panko breadcrumbs (Japanese breadcrumbs)
115g (4oz) cod fillet, skinned
115g (4oz) salmon fillet, skinned
115g (4oz) snapper fillets, skinned
12 raw king prawns, peeled and deveined,
and heads removed
oil, for deep frying

For the sauce
60g (2oz) rocket, plus extra to serve
1 garlic clove, crushed
100ml (31/2fl oz) mayonnaise
1 tsp lemon juice
salt and freshly ground black pepper

METHOD
Place all the ingredients for the sauce in a food processor, season to taste with salt and pepper, and process until smooth. Set aside.
Season the flour with salt and pepper. Place the flour, beaten eggs, and breadcrumbs in separate dishes. Cut each fish fillet into 4 pieces. Toss the fish and prawns in the flour, then dip in the egg, and coat in breadcrumbs.
Heat the oil to 180°C (350°F) in a large pan or deep-fat fryer. Fry the fish in batches for 2–3 minutes, or until crisp and golden. Drain on kitchen paper.
Place a few rocket leaves on each serving plate with the fish on top. Serve immediately, with the sauce served alongside.