For the slaw, pick the leafy fronds from
the fennel and set aside. Discard any
grubby outer layers, quarter the bulb and
then slice as finely as you can. Mix with
the lemon juice and leave to marinate for
1 hr, stirring every now and then.
Drain the fennel. Mix the salad cream
and yogurt in a big bowl, then add the
fennel, remaining slaw ingredients,
the fennel fronds (chopped) and
some pepper, then mix well.
When ready to serve, split the rolls and
warm in a low oven. For the fish, mix the
flour with the paprika and some salt on
a plate. Dip in the fish fillets and coat
well. Heat a splash of oil in a frying pan
(non-stick if you have), and fry the fish
for a couple of mins on each side until
cooked through and it flakes. Divide the
fish between the rolls with the slaw and
eat straight away. Any leftover slaw will
be good for 2-3 days in the fridge.