Fish Finger Sandwich & Slaw

• Potato(600 g)
• Olive oil(2 tbsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Cabbage(300 g)
• Mayonnaise(4 tbsp)
• Lemon(1)
• Fish Fillet(600 g)
• All-Purpose Flour(4 tbsp)
• Eggs(2)
• Panko(120 g)
• Paprika(1 tsp)
• Rapeseed Oil(4 tbsp)
• Bread(8 slices)
• Lettuce(1)

Method

1. 1

   Cut {Potato} into thin chips. Toss with {Olive oil}, {Salt}, and {Black pepper}. Finely shred {Cabbage}, mix with {Mayonnaise} and the juice of half the {Lemon}, and tear leaves from the {Lettuce}.

   ~10 min

2. 2

   Spread the chips on a tray and bake at 220°C until golden and tender, 20 minutes, turning once halfway.

   ~20 min

3. 3

   Slice {Fish Fillet} into 4 large finger-shaped pieces. Put {Flour} in one bowl, beat {Eggs} in another, and mix {Panko Breadcrumbs} with {Paprika} and a pinch of salt in a third. Coat the fish in flour, egg, then crumbs.

   ~5 min

4. 4

   Heat {Vegetable oil} in a large frying pan over medium heat. Cook the crumbed fish for 3–4 minutes per side until golden and cooked through. Squeeze over the remaining half of the {Lemon}.

   ~8 min

5. 5

   Layer {Bread} with {Lettuce}, the fish, and a spoonful of slaw. Serve the sandwiches with the hot chips on the side.

   ~2 min