FRIED FISH AND LEMON SLAW SANDWICH

This is quick, has the punchy flavours of great street food and is tasty and satisfying!

Prep:

15 minutes

Cook:

10 minutes

Serves:

Ingredients

For the slaw:

1 cup Savoy Cabbage thinly sliced

1 small carrot grated

1/2 small red onion finely chopped

Peel of preserved lemon slice, finely diced

3 tablespoons aioli

1 tablespoon Capers

For the sandwich:

1 Wild Wheat Ciabatta split in half horizontally

2 tablespoons extra virgin olive oil

4 cos lettuce leaves

300 grams firm white fish fillets cut into 8cm pieces

Flour for dusting

canola oil for frying

4 Lemon wedges

Put all slaw ingredients into a mixing bowl and mix well. Taste and season with salt and freshly ground black pepper. Reserve

Toast the bread lightly on each side under a hot grill

Drizzle the olive oil over the cut sides

Place the bottom on a clean board and put the cos leaves in one layer on it

Pile the slaw evenly on top

Heat a frying pan over moderate heat and add a little canola oil

Dust the fish with flour and fry until browned on each side and just cooked in the middle

Place the fish on the slaw and the basil leaves on the fish

Place the top of the Ciabatta on top , cut in half diagonally and serve with lemon wedges