Fish with Cornflake Crust and Vegetable Salad
For the salad, cut the flesh of watermelon from the rind and cut into bite-sized cubes. Rinse the peppers, remove the seeds and cut into small pieces. Peel the red onion and finely chop. Rinse the lime with hot water, pat dry, remove the rind and cut into 1 tablespoon thin strips. Place the zest strips in a small bowl with boiling water, let stand briefly, rinse with cold water and drain. Mix the melon with the peppers, onion and lime zest strips.
For the marinade, squeeze the lime. Mix the juice with the olive oil. Cut the chile in half lengthwise, remove the seeds and finely chop. Season the marinade with salt and pepper. Just before serving, mix the chile marinade with the melon salad.
For the fish, place the cornflakes in a large freezer bag, press out the air, seal the bag, crush finely with a rolling pin and place the crushed cornflakes in a deep dish. Beat the eggs in another deep dish and place the flour in a separate deep plate. Rinse the tilapia fillets, pat dry and season with salt and pepper. Dredge the fish fillets first in flour, then dip in the egg and finally in the crushed cornflakes, pressing slightly to adhere. Heat the oil, one fingers length high in a frying pan. Fry the fish fillets over medium to high heat 5 minutes, turning once. Drain the fillets on paper towels briefly and serve with the melon salad on plates.