Crumbed Ling & Slaw Sandwich with Chips


Prep time: 20 mins 
Cooking time: 20 mins
Serves: 2


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


  1. 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.

  2. 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.

  3. Meanwhile, finely shred cabbage. Grate carrot. Place the remaining slaw ingredients in a small bowl and mix well. Dress the slaw and mix.

  4. 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.

  5. *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

Ingredients for Crumbed Ling & Slaw Sandwich with Chips

Carrot Loose Each

$0.60 ea

Harris Farm Eggs Free Range Eggs x12 660g

$6.99 ea

Fresh Herbs Dill Bunch

$4.99 ea