Serves: 2

Prep time: 20 minutes

Cook time: 15 minutes

Ingredients

• 2 cod or haddock fillets, cut into thick fingers

• 1 cup panko breadcrumbs

• 3 tbsp grated Parmesan

• 1 tsp garlic granules

• 1 tsp onion powder

• ½ tsp paprika

• 1 egg, beaten

• ½ cup flour

• Salt and black pepper

• ½ cup natural yogurt or sour cream

• 3 tbsp BLAK ELDUR

• 2 tbsp mayonnaise

• 1 tbsp finely chopped chives

• 2 soft hot dog rolls

• 1 cup finely sliced iceberg lettuce

Method

1.     Mix the panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper in one bowl. Place flour in another and the beaten egg in a third.

2.     Dredge each piece of fish in flour, then egg, then the panko mix. Press gently so the coating sticks.

3.     Heat a pan with a shallow layer of oil until hot. Fry the fish fingers until golden and crisp on all sides, around 2–3 minutes per side. Drain on paper towel and season lightly with salt.

4.     Mix yogurt or sour cream with BLAK ELDUR, mayo and chives. Toss through shredded iceberg lettuce until coated.

5.     Warm the rolls slightly, add a layer of slaw, pile on the crispy fish, then squiggle a little extra BLAK ELDUR mayo over the top.

Chef’s Notes

• Dry the fish before coating for a crisp crust that sticks.

• For oven cooking, bake at 220°C on a rack for 15 minutes, flipping once.

• Serve with pickled onions, fries, or a cold beer.