Flathead Goujon Salad

• 500g skinned and boned flathead fillets
• plain flour for dusting
• 1/4 cup KRAFT* Thousand Island Dressing
• 2 cups fresh white breadcrumbs
• oil for deep frying
• 50g wild rocket leaves
• 50g watercress
• 1/4 cup Italian parsley leaves
• 1/4 cup basil leaves
• 3 spring onions, finely sliced diagonally
• lemon wedges, for serving Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup KRAFT* Thousand Island Dressing, extra

1. Cut each flathead fillet diagonally across into strips about 1.5cm wide.
2. Coat the flathead well in flour, dip in dressing and then in the breadcrumbs.
3. Chill for 20 minutes.
4. Heat oil in a deep frying pan or saucepan.
5. Deep fry the goujons in batches until crisp and golden.
6. Drain well.
7. Toss together the rocket, watercress, herbs and spring onions and divide between serving plates.
8. Top with goujons and garnish with lemon wedges and an extra drizzle of dressing.

flour, fresh white breadcrumbs, oil, wild rocket, watercress, italian parsley, basil, spring onions, lemon wedges

Taken from www.kraftrecipes.com/recipes/flathead-goujon-salad-104410.aspx (may not work)