Berbere Fried Fish With Mustard Ranch & Slivered Onion - Cuisine Magazine - From New Zealand to the

Ingredients

• 400g white fish fillet, skin on (I used snapper)
• 1½ tablespoons Berbere spice (I use Alexandra's brand)
• 50ml buttermilk
• 50g sour cream
• 50g mayonnaise
• 1 tablespoon English mustard
• 1 tablespoon apple cider vinegar
• 1 garlic clove, lightly bruised
• 50ml neutral oil
• 1 small red frilly lettuce
• 1 medium-sized tomato, thinly sliced
• 50g red onion, sliced wafer thin