Breaded Fish Fillets with Tomato Salsa - River Cottage

Ingredients

• 4 fish fillets (try gurnard, grey mullet, bream, pollock, plaice, megrim or lemon sole)
• 3-4 tablespoons plain flour
• 1 medium egg, lightly beaten
• About 100g fine, fresh breadcrumbs ,
• A pinch of cayenne pepper or hot smoked paprika
• 1 teaspoon very finely chopped thyme
• Sunflower or groundnut oil for frying
• Sea salt and freshly ground black pepper
• 500g ripe, tasty tomatoes, diced
• 1 shallot or 1/2 small red onion, very finely diced
• 1-2 tablespoons tiny capers, rinsed
• A small squeeze of lemon juice
• 2-3 tablespoons rapeseed or extra virgin olive oil
• A tiny pinch of sugar
• A few mint or parsley leaves, finely chopped