Crumbed Ling and Slaw Sandwich with Chips

Serves 2

2 x 220g ling fillets

1 egg

¼ cup plain flour

½ cup panko-style breadcrumbs

Salt and pepper

200g oven-ready chips

Slaw

¼ large cabbage*

1 small carrot

2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon chopped fresh dill*

1 tablespoon honey

To Serve

4 bread slices

Fish in the Family Tartare Sauce

Method:

Preheat oven to 190C. Bring ling fillets to room temp 10-15 mins before cooking. Meanwhile, whisk egg in a large shallow bowl. Spread flour on a large plate, and breadcrumbs on another.

Season ling with salt and pepper. Coat ling in flour, then egg, then breadcrumbs and place on a baking tray lined with baking paper. Add chips. Bake for 15-18 minutes – test the fish with a fork, it should be soft and flaky.

Meanwhile, finely shred cabbage. Grate carrot. Place the remaining slaw ingredients in a small bowl and mix well. Dress the slaw and mix.

Remove fish and chips from oven and allow fish to rest for 2-3 minutes before serving in bread slices spread with tartare sauce, topped with slaw and with chips on the side.

*Notes: This recipe is also delicious with sauerkraut – the jar variety – 1.5 cups can be used in place of the cabbage. You can chop remaining dill and store in a ziplock bag in the freezer for months.