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Prep time: 20 mins Cooking time: 20 mins Serves: 2
Ingredients
Crumbed Ling, Chips & Slaw:
2 x 220g ling fillets
1 egg
¼ cup plain flour
½ cup panko-style breadcrumbs
Salt and pepper
200g oven-ready chips
Slaw
¼ large cabbage*
1 small carrot
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh dill*
1 tablespoon honey
To serve:
4 bread slices
Fish in the Family Tartare Sauce
Method
Preheat oven to 190C. Bring ling fillets to room temp 10-15 mins before cooking. Meanwhile, whisk egg in a large shallow bowl. Spread flour on a large plate, and breadcrumbs on another.
Season ling with salt and pepper. Coat ling in flour, then egg, then breadcrumbs and place on a baking tray lined with baking paper. Add chips. Bake for 15-18 minutes – test the fish with a fork, it should be soft and flaky.
Meanwhile, finely shred cabbage. Grate carrot. Place the remaining slaw ingredients in a small bowl and mix well. Dress the slaw and mix.
Remove fish and chips from oven and allow fish to rest for 2-3 minutes before serving in bread slices spread with tartare sauce, topped with slaw and with chips on the side.
*Notes: This recipe is also delicious with sauerkraut – the jar variety – 1.5 cups can be used in place of the cabbage. You can chop remaining dill and store in a ziplock bag in the freezer for months
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Ingredients for Crumbed Ling & Slaw Sandwich with Chips
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