Fish schnitzel with chipotle mayonnaise, pico de gallo and candied jalapeños

Method

1. To make the candied jalapeños, put the chillies, pickling liquid and sugar in a pan and bring to a simmer, then cook for 8 minutes or until the liquid is syrupy and the chillies are starting to wrinkle.

2. Mix the pico de gallo ingredients in a bowl with a pinch of salt. Mix the chipotle mayo ingredients in a second bowl and, in a third, mash the avocado with the lime juice and a pinch of salt.

3. Put the beaten egg in a shallow bowl and put the breadcrumbs on a plate. Set a frying pan over a medium-high heat and add 2cm vegetable oil. Season the plaice fillets, dip each one in the egg, then coat in the crumbs and transfer to a baking tray.

4. Once the oil is hot (a crumb should float and sizzle), fry the plaice fillets, one at a time, for a minute on each side. Drain on kitchen paper and sprinkle with salt flakes.

5. Serve hot with the guacamole, sprinkled with the pico de gallo and candied jalapeños, and dotted with chipotle mayonnaise.