1 and 1/2 pounds halibut, cut into 8 3-ounce fish-stick-size portions

1/2 tablespoon ground black pepper

2 tablespoons kosher salt

2 to 3 ounces water

1/2 cup Gefen Potato Starch

4 to 6 cups Gefen Hot & Spicy Nut Crumbs

2 to 3 quarts oil, for frying

2 ripe avocados, large

2 cloves garlic

juice of 1 lemon

1/4 cup cilantro

1/2 cup Gefen Mayonnaise

3 tablespoons Gefen Olive Oil

1 teaspoon kosher salt

2 cups cherry tomato, cut into quarters

1 cup cucumbers, diced

1/2 cup bell peppers, diced

1/2 cup red onion, diced

3 tablespoons olive oil

2 to 3 tablespoons Kedem Red Wine Vinegar

salt, to taste

pepper, to taste