For the Tomato Lime Salsa

1. Combine all the ingredients in a large bowl.
2. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

For the Crunchy Gefilte Fish

1. While the salsa is chilling,  cover a large baking sheet with paper towels.  Set aside.
2. Unwrap the fish keeping the defrosted fish on the paper.  Using a sharp knife, cut the fish in half widthwise, then cut each half into an additional 2 to 3 pieces, depending upon how large you’d like your patties to be. 
3. Cut the fish loaf in half lengthwise for a total of 8 to 12 portions.    Repeat for the second loaf.
4. Place the 2 cups of crumbs in a large casserole or 9×13-inch foil pan.  
5. Wearing gloves (preferably vinyl), roll each fish portion into a ball, flatten into a patty, then dredge in the crumbs to coat on both sides.
6. Repeat for the remaining fish portions.
7. In a large skillet over medium/high heat, heat around 1/2-inch of oil or just enough to cover the bottom of the skillet.  Place the carrot into the oil to prevent clouding.
8. When the oil is hot, place coated fish patties in the oil, frying on both sides until golden brown.  Place the fried fish patties on the prepared baking sheet, and repeat with the remaining fish patties adding additional oil as necessary.
9. Can be made a day or two ahead and stored in an airtight container in the refrigerator.

To Finish

1. Plate one or two pieces of Crunchy Gefilte Fish on a plate. 
2. Top with Tomato Lime Salsa.
3. Garnish with additional cilantro leaves and fresh lime wedges.