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Fish Dogs with Lemony Fennel Slaw
For the slaw, pick the leafy fronds from the fennel and set aside. Discard any grubby outer layers, quarter the bulb and then slice as finely as you can. Mix with the lemon juice and leave to marinate for 1 hour, stirring every now and then.
Drain the fennel. Mix the salad cream and yoghurt in a big bowl, then add the fennel, remaining slaw ingredients, the fennel fronds (chopped) and some pepper, mix well.
When ready to serve, split the rolls and warm in a low oven. For the fish, mix the flour with the paprika and some salt on a plate. Cut the fish into long, thin fillets. Dip the fish into the flour mix and coat well. Heat a splash of oil in a frying pan and fry the fish for a couple of minutes on each side until cooked through and flaky. Divide the fish between the rolls, add the slaw and enjoy straight away!
- 6 soft hot dog rolls
800g-900g skinless white fish fillets, such as pollock, hake, whiting or coley
6 tbsp plain flour
1/2 tsp paprika
A little vegetable oil
- For the slaw
- 1 large fennel bulb
- Zest and juice of 1 lemon
- 2 tbsp light salad cream
- 100g natural yoghurt
- 2 carrots, coarsely grated
- Handful of flat leaf parsley, roughly chopped
- Rind of 1 preserved lemon (scoop out the middle and discard), finely chopped
Publication Date: January 28, 2015.