American Cornmeal-Crusted Fish Sandwiches with Tangy Slaw

Shopping list

• 500 g firm white fish fillets (cod or haddock) — skinless, cut into 4 portions

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• 100 g fine cornmeal (polenta)

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• 50 g gluten-free plain flour blend

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• 2 piece eggs — beaten

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• 4 tbsp vegetable oil — for frying

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• 4 piece gluten-free burger buns — halved

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• 150 g white cabbage — finely shredded

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• 1 piece carrot — grated

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• 3 tbsp mayonnaise

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• 0.5 piece lemon — juice only

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• 0.5 tsp fine sea salt

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• 0.25 tsp ground black pepper

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Step by step

1. 1

   In a bowl, toss the shredded cabbage and grated carrot with 1 tablespoon mayonnaise, half the lemon juice, a pinch of salt and pepper. Chill until needed.

2. 2

   Pat the fish fillets dry. Season both sides with salt and pepper.

3. 3

   Place the flour, beaten eggs and cornmeal in three separate shallow dishes. Dip each fillet first in flour, then egg, then press into the cornmeal to coat evenly.

4. 4

   Heat the oil in a large non-stick frying pan over medium-high heat. Fry the fillets for 3– 4 minutes each side until golden and cooked through. Drain on kitchen paper.

5. 5

   Mix the remaining mayonnaise with the rest of the lemon juice. Spread on the cut sides of the buns.

6. 6

   Layer each bun base with slaw, top with a crispy fish fillet, close with the bun top and serve immediately.