Crumbed Fish Burgers with Cabbage Slaw

Serves 4

INGREDIENTS:

30 Minutes

75g (2¾oz) plain flour

1 teaspoon freshly ground black pepper

1 egg, lightly beaten

125g (4½oz) panko breadcrumbs

8 x 100g (3½oz) skinless whiting fillets

sunflower oil, for deep-frying

4 bread rolls, split in half

For the cabbage slaw

160g (5¾oz) shredded redcabbage

160g (5¾oz) shredded green cabbage

1 carrot, grated

2 tablespoons chopped coriander leaves, plus extra leaves to garnish

sea salt and freshly ground black pepper

For the mayo

zest and juice of 1 lemon

1 tablespoon finely chopped coriander

250ml (9fl oz) mayonnais

METHOD:

1. Start by making the lemon and coriander mayo, just simply mix all the ingredients together in a bowl.

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

3. Combine the flour and pepper in a bowl. Place the beaten egg and breadcrumbs in separate bowls. Dip the fish fillets in the flour mixture first, then coat in beaten egg and finally in the breadcrumbs until well coated.

4. Fill a large pan with sunflower oil and heat it to 190°C (375°F) – a cube of bread will turn golden in 30 seconds when the oil is hot enough – then deep-fry the fish, in batches, for 2–3 minutes, or until crisp and golden. Drain on kitchen paper.

5. Serve the fish in rolls with some slaw, the remaining lemon and coriander mayo and extra coriander