Cornmeal-fried fish wraps with lime-marinated vegees

I like to get a meaty fish for these. Cut the fish in medium sized pieces, and soak the fish in a mixture of egg and milk (3 eggs and 1 cup whole milk) for 10 minutes while you sort out the cornmeal breading and heat a pan with oil for shallow frying. Mix fine cornmeal with salt and pepper to taste, and then roll the fish in the cornmeal and fry until cooked, turning the fish once in the pan. For the lime-marinated vegees, I thinly sliced red bell pepper, cucumber, sugar snap peas and red onion and tossed it in a marinade of:
Juice of 2 limes
1 clove garlic, finely grated on a microplane
2 Tb palm sugar
1 tsp salt
1 tsp black pepper
1 Tb light oil

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Serve with garlic aioli and hot sauce (Madeleine made the one in the photo, with bbq sauce and no red bell peppers, which she doesn’t like).

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