Name: Creamy coleslaw topped with crumbed fish fillets
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1/4 green (drumhead) cabbage, tough leaves and core removed, finely sliced; 1 carrot, peeled and grated or thinly sliced; 3 spring onions, trimmed and thinly sliced; 2 tablespoon capers, drained, mopped and chopped; 2 tablespoon chopped flat-leaf parsley, plus extra to garnish; 2 medium (size 6) free-range eggs; 700 gram fish fillets, skinned and boned; 1 cup panko crumbs; 3/4 cup cream; 1/2 teaspoon caster sugar; 2 tablespoon white vinegar; 1/2 teaspoon salt; 1/2 cup oil, for frying; flaky sea salt, to sprinkle; lemon wedges, to serve

Ingredients

1/4 green (drumhead) cabbage, tough leaves and core removed, finely sliced

1 carrot, peeled and grated or thinly sliced

3 spring onions, trimmed and thinly sliced

2 tablespoon capers, drained, mopped and chopped

2 tablespoon chopped flat-leaf parsley, plus extra to garnish

2 medium (size 6) free-range eggs

700 gram fish fillets, skinned and boned

1 cup panko crumbs

3/4 cup cream

1/2 teaspoon caster sugar

2 tablespoon white vinegar

1/2 teaspoon salt

1/2 cup oil, for frying

flaky sea salt, to sprinkle

lemon wedges, to serve

Method

1.Put sliced cabbage, carrot, spring onions, capers and most of the parsley in a large bowl.

2.Beat eggs, with a pinch of salt, in a shallow dish large enough to hold all the fish. Rinse fish, checking for scales and bones, then cut into manageable pieces. Immerse in the beaten eggs and leave them to soak for 10 minutes.

3.Whiz panko crumbs in a liquidiser or food processor and blend to a fine crumb. Tip them onto paper towels. Drain fish in a large sieve for 2-3 minutes until excess egg has dripped off. Coat in crumbs.

4.Whip cream and sugar by hand in a bowl until just starting to thicken, then add vinegar and salt and continue whisking until it is like pouring custard. Pour over cabbage mixture and toss well. Dish onto plates or a platter.

5.Heat oil in a deep-ish frying pan and cook fish on both sides until golden. As soon as the fish is ready, remove to a side plate, then transfer to the plates or platter of coleslaw. Sprinkle fish with sea salt, garnish with lemon wedges and sprinkle everything with parsley. Serve immediately.

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