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1
First prepare your fish.
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2
Rinse under cold water and pat dry
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3
Then cut the spring onion into half in the middle of its length.
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4
Then split each piece lengthwise .
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5
Then cut your green pepper into thin narrow strips.
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6
Next remove the seeds from your tomato , by cutting it into quarters , this makes scooping the seeds out easy.
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7
Next cut all the quarters into thin strips .
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8
Cut your lime slices into halves
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9
Lay your prepared vegetables next to each other near the tail end but where the fish starts to thicken.
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10
Roll the fish tightly into a roll from the tail end upward to head end , this will help with fish sitting better in the pan when rolled up .
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11
Secure each roll with a toothpick or a thin kitchen string by winding it once around the fish knotting it and leaving both ends of string hanging out , remove the string half way through cooking but keep the fish rolled up .
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12
Remove the toothpick at the end before serving
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13
Whisk the egg until it is pale yellow.
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14
Blend your bread into fine breadcrumbs and mixs all the ingredients for the spicy breadcrums together.then place your flour, the egg and the spicy breadcrumbs into 3 different shallow serving plates.
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15
First roll the stuffed fish thoroughly into the flour, covering all side, Then dip the fish into the egg and letting as much of it drip of as you can , next roll the fish from all sides into the spicy bread crumbs to cover it well
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16
Heat the oil and butter together on a medium heat, place the fish into the frying pan and cook for about 15 minutes turning a few time so that it not burns on one side but becomes crispy on all sides.
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17
Make sure it is thoroughly cooked , but still moist .
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18
I serve this with simple fried potatoes and a salad with balsamic vinegar.
