Crispy, panko crumbed fish is a wafting mouth watering treat when it comes to enjoying a layer of crunchy fresh slaw and zesty mayo , and these crumbed fish and cabbage slaw burgers are the ultimate dinner on Friday night. They are perfectly finished with a squeeze of fresh lemon juice!
Ingredients:
75g plain flour
1 tsp freshly ground black pepper
1 medium free-range egg, lightly beaten
125g panko breadcrumbs
8 x 100g sustainable skinless whiting fillets (or any sustainable white fish)
Sunflower oil for deep-frying
4 bread rolls, split in half
For the cabbage slaw:
160g shredded red cabbage
160g shredded green cabbage
1 carrot, grated
2 tbsp chopped coriander leaves, plus extra to garnish
For the lemon and coriander mayo:
Grated zest and juice 1 lemon
1 tbsp finely chopped coriander
250ml mayonnaise