lunch · dairy-free
Crispy fish sandwich with pickle slaw
Panko-crusted cod shallow-fried until golden and set on toasted buns with a cabbage and dill pickle slaw. Crunchy fish with a tangy, creamy topping.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains egg, wheat and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Chop the dill pickles and mix them with the shredded cabbage and mayonnaise. Toast the split buns and set them aside.
-
2
Dry the cod and season with salt. Put the flour, beaten egg and panko into three bowls, then coat each fillet in flour, then egg, pressing the panko on firmly.
-
3
Heat the oil in a small skillet over medium heat and fry the fish 3–5 minutes per side depending on thickness, until golden and at least 63°C (145°F) in the center.
-
4
Rest the fish on a wire rack for a minute, then set a fillet on each bun and top with the slaw just before serving.
