INGREDIENTS
4 × 150 g fish fillets – whiting or snapper
Salt and native pepper
2 tbsp Dijon mustard
1 cup (60g) panko breadcrumbs
Zest of 1 lemon
Pinch of ground lemon myrtle
Small handful of saltbush and sea parsley leaves, finely chopped
200g ghee or 200ml vegetable oil
8 thick slices soft white bread
2 tbsp softened butter
4 tbsp tartar sauce
1/8 white cabbage, thinly shredded, using a mandolin or super-sharp knife
8 slices burger pickles (gherkins)
Lemon wedges, to serve
METHOD
1. Season the fish fillets with salt and pepper and coat lightly with the mustard.
2. On a separate tray, or a large plate, combine the panko breadcrumbs with lemon zest, lemon myrtle, saltbush and sea parsley. Press the fish fillets into the crumbs to coat generously.
3. Heat the ghee or oil in a large frying pan over medium heat. Add the crumbed fish fillets, skin- side down, and cook for 1 minute, moving them around the pan a little to ensure even cooking. Turn over and cook for 30 seconds only, then remove and drain on paper towel. (If your frying pan isn’t big enough to hold all the fillets at once, you may need to cook the fish in two batches.)
4. To make the sandos, butter the bread. Spread a tablespoon of tartar sauce on four of the slices, then top with a fish fillet, shredded cabbage, pickles and the other slices of bread. Enjoy immediately, with a wedge of lemon on the side.