Directions

1. FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 165°F OR HIGHER BEFORE SERVING.

2. Cut the watermelon into one-inch cubes. Thinly slice the cucumber and fennel.

3. Cook the fish fillets in your air fryer (or oven), being sure to follow the directions on the bag, until golden and crispy.

4. In a small bowl, whisk the lemon juice with olive oil, honey, salt and pepper.

5. In a bowl, toss the watermelon, cucumber, fennel with the vinaigrette.

6. Top with the fish fillets cut into pieces, fennel fronds and fresh mint (if you like). Serve.

Ingredients

Ingredients:
2 cups watermelon, cubed
2 Persian cucumbers
1 fennel bulb, plus frond to decorate
4 Gorton’s Beer Battered Fish Fillets
1 tablespoon lemon juice, freshly squeezed
2 tablespoons olive oil
1 teaspoon honey
Sea salt and freshly ground pepper to taste
Fresh mint (optional)

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Beer Battered Fillets

Flaky, wild-caught whole white fish fillets.

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