- 2⁄3 cup plain flour
- 2 cups panko breadcrumbs
- 2 eggs, whisked
- 850g firm white fish, cut into roughly 12cm x 4cm pieces
- ¼ cup high smoke point cooking oil (such as rice bran oil)
- 1½ cups good-quality mayonnaise (I use Best Foods)
- finely grated zest of 1 lemon
- 1⁄8 tsp cayenne pepper
- 3 large gherkins, finely chopped
- 2 tbsp finely chopped parsley
- 2 tbsp chopped capers
- 1 tsp mild American mustard
- 1 teaspoon extra virgin olive oil
- 2 teaspoons cider vinegar
- 1 tablespoon good-quality mayonnaise (I use Best Foods)
- 1 teaspoon caster sugar sea salt and freshly ground pepper
- ¼ large cabbage (or ½ an iceberg lettuce), thinly sliced
- ½ red onion, thinly sliced
- 1 fennel bulb, halved, thinly sliced
- 2 radishes, thinly sliced
- 6 hot dog rolls, split halfway through
- 1 cup watercress or rocket
Montford Estate 2019 Chardonnay
Fish: Mix the flour and panko crumbs in a shallow dish.
Put the eggs in a second shallow dish. Dip the fish pieces into the egg, then coat well in the crumb mixture.
Lay in a single layer on a plate and cover with plastic wrap. Refrigerate until ready to use, up to 2 hours in advance.
Tartare-style mayo: Mix all the ingredients together and keep in a sealed container in the fridge. This can be prepared the day before.
Slaw: Whisk the oil, vinegar, mayonnaise, sugar, salt and pepper in a large bowl. Add the shredded vegetables and toss to combine.
Preheat the oven to 180°C and put in the rolls to warm for 2–3 minutes.
Heat half of the cooking oil in a large frying pan and cook the fish in batches (add the remaining oil for the second batch) over a medium-high heat for 2–3 minutes each side until golden and cooked through. Drain on paper towels while heating the rolls.
Either invite guests to construct their own or plate up the ‘dogs’. Spoon 2 tablespoons of mayo onto each roll, top with fish and slaw. Top with a little more mayo to serve.