Deep Fried Crispy Fish with Quinoa and Kale Salad

This recipe has the potential to be anything you want it to be, and can be tailor made to suit your taste. There are few measured quantities, and offers a lot of flexibility depending on your taste for any particular day. I start with 1/3 cup of quinoa (red or white), and then cook that using 2 parts of water to one part of quinoa. Once cooked, I use that as the base of the salad. For the fish, I use any firm fish, cut in chunks and seasoned with the seasoning of your choice. I use Jamaican fish seasoning but any combination that you like may be used. The fish has to be thoroughly dried prior to seasoning. Let the chunks marinate in the fridge for a while. Prior to deep frying, dredge the pieces with either cornstarch or flour. Deep fry until crisp on the outside but cooked inside. Drain on a paper towel.

Nuts added to the salad can be any that you like (peanuts, cashews, Macadamia, pecans etc). I used plain, raw walnuts but candied ones can also be used. Salad dressing again can be what you like. I like a Raspberry or Strawberry vinaigrette but any can be used.
Directions
1. Place the cooked quinoa at the bottom of a bowl.
2. Add some chopped pickle to this (I use a red cabbage, red onion and cranberry pickle (recipe can be found on this site) but any type of pickle can be used (dill cucumbers, Italian Giardinera, Vietnamese Dua Chua, Pepperoncini etc)
3. Tear a few leaves of kale, and stir fry in olive oil until wilted. Add this as the next layer to the salad.
4. Deep fry the seasoned chunks of fish, drain and arrange as a layer on the top of the salad.
5. Sprinkle nuts on top and add dressing to taste. 
6. Add more salt and pepper if desired.