Crispy Mexican Basa Goujons and Spiced Chips

Trim and thinly slice the radishes. Cut the lime into wedges. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Pop the radishes into a large bowl and add half the lime juice, the olive oil for the dressing and the sugar (see pantry for both amounts). Add a pinch of salt, mix together and set aside.

In a small bowl, combine the chipotle, mayonnaise, honey (see pantry for amount) and a small squeeze of lime juice. Set aside. 

Cut each basa fillet into 3 equal-sized 'fingers'. Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with the salt (see pantry for amount) and pepper. Season the fish, then dip each fish finger into the egg and then the breadcrumbs, ensuring it's completely coated.

Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw fish and discard any excess egg.

Pop a large frying pan on medium-high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the fish fries properly - heat for 2-3 mins before you add the fish.

Once hot, lay the fish fingers in the pan and cook until crispy and golden, 6-8 mins. Turn every couple of mins. Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: The fish is cooked when opaque in the middle.

When everything is nearly ready, add the lettuce to the bowl with the radishes. Toss together to evenly coat the leaves.