Fish dogs with lemony fennel slaw

Fish dogs with lemony fennel slaw

By Sarah Cook
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Prep: 25 mins Cook: 15 mins Plus marinating

Easy

Makes 6
The humble fish finger sandwich gets a facelift - serve in hot dog buns with a fresh and crunchy coleslaw

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal388
  • fat7g
  • saturates1g
  • carbs43g
  • sugars6g
  • fibre5g
  • protein37g
  • salt1.4g
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Ingredients

  • 6 soft, floury subs or hot dog roll
  • 800g-900g skinless firm white fish fillets (halibut, gurnard, bream or MSC-approved cod are all good), cut into long thin fillets
  • 6 tbsp plain flour
  • ½ tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • a little vegetable oil

For the slaw

  • 1 large fennel bulb
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp light salad cream
  • 100g natural yogurt
  • 2 carrot, cut into matchsticks or very coarsely grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • handful flatleaf parsley, roughly chopped
  • 1 preserved lemon (find them in jars with the Moroccan ingredients), halved, seeds from the middle scooped out and discarded, and rind finely chopped

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (2)

cheesypeas's picture
cheesypeas6th Mar, 2015

These have become a family favourite, the fish is lovely cooked like this, I cooked it a little crispy and it was devine. Can't find preserved lemons so just left them out, didn't make any difference, the fish with the slaw was delicious.

Sarahtomey's picture
Sarahtomey30th Jun, 2013

Hey, just made this...couldn't find a pickled lemon but used lemon zest and juice instead. Used smoked haddock but everything else as per recipe. Was really yummy. Was only two of us, one large sub enough for me but partner ate two !! Definitely will do this again. Took about 25 mins start to finish so timings are pretty spot on .

last edited: 12:02, 3rd Jul, 2013

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