Take your fish out of the fridge to come to room temperature.
Make your dressing by adding all the ingredients together in a bowl and stirring. Balance the flavours by adding more sugar or vinegar if needed.
Slice your fish fillets into your desired size, I did goujon size, around 6cm long.
Get a plate and add flour and seasoning and mix to combine.
Dredge your fish through the flour and once coated evenly on both sides set aside on a plate.
Once all your fish is coated, heat some oil and a teaspoon of butter in a non-stick pan.
Start cooking your fish in batches on both sides until golden brown.
Serve the fish with the dressing, lime wedges and cucumber salsa.