Citrus Fish with Falafel Coating

Whisk together all the dressing ingredients.

Make the batter for the fish breading by combining the falafel mix, egg, buttermilk, and olive oil.

Set up a strainer in a bowl or pan.

Heat 1 inch of oil in a deep skillet or large saucepan. Trim the fish so that the pieces are no more than 1/2 inch thick. Pat them dry and season with salt and pepper.

Test the oil temperature by dropping a small bit of batter in the oil. It should brown within 30 seconds. When the oil is hot, dip the fish, a piece at a time, in the batter and slip the fish into the hot oil.

Do not crowd the pan. As each piece browns and crisps, remove it with a slotted spoon and place it in the strainer to drain.

Place the drained fish pieces on serving plates. Whisk the dressing so that it comes together and drizzle it over the fish. Serve the remaining dressing on the side.