2 sustainably sourced cod fillets, or other firm white fish, such as haddock
1 egg, beaten
3 tbsp vegetable oil
1 lime, cut into wedges
In a large bowl, whisk together the mayonnaise and sweet chilli sauce. Add the lettuce and cucumber, toss through and set aside.
Mix the coconut and flour together on a plate. Dip the fish fillets into the beaten egg, then into the coconut-flour mixture to coat. Heat the oil in a frying pan until very hot, then add the fish and fry for 3-4 mins on each side until cooked through. Serve with the salad and lime wedges.