AIR FRYER CRISPY FISH BURGERS WITH CABBAGE SLAW

AND LEMON AND CORIANDER MAYO

INGREDIENTS:

75g plain flour

1 tsp freshly ground black pepper

1 egg, lightly beaten

125g panko breadcrumbs

8 x 100g skinless whiting fillets

Olive oil

4 brioche rolls, split

For the Cabbage Slaw

160g shredded red cabbage

160g shredded green cabbage

1 carrot, grated

2 tbsp chopped coriander leaves, plus extra leaves to garnish

For the Lemon and Coriander Mayo

Zest and juice of 1 lemon

1 tbsp fresh coriander, finely chopped

Good quality mayonnaise

METHOD:

For the cabbage slaw, combine all the ingredients in a bowl with half the lemon and coriander mayo. Season, then stir to combine. Set aside until ready to serve.

Combine the flour and one tsp black pepper in a bowl. Place the eggs and breadcrumbs in separate bowls. Dip the fish first in flour mixture, then coat in egg and finally in the crumbs until well coated.

Drizzle a little olive oil over the breaded fish filets, then place in the Air-fryer in a single layer at 200oC for 15 minutes, turning half-way through the cooking time. They should be crisp and golden.

Serve crispy fish filets in brioche rolls with slaw, remaining lemon and coriander mayo and extra coriander.

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