Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 15.48 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/4 cup plain flour
- 4 bread rolls, split
- 4 firm white skinless fish fillets (120g each)
- 2 handful oakleaf lettuce
- 1 Lebanese cucumber, thinly sliced into ribbons
- 1tablespoons red onion, finely chopped
- 1/3 cup low-fat mayonnaise
- 1 free range egg, whisked
- 1/4 cup apple cider vinegar
- 1/2 cup panko breadcrumbs
- 2tablespoons dill
- 1teaspoons sugar
- 1/4 cup vegetable oil
- 1tablespoons pickled jalapeño, chopped
Nutrition per serving
2400kJ / 572Cal
2400 Kilojoules or 572 Calories
28% of daily energy intake*
Protein
10.0grams
Fat
19.8grams
Carbs
46.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place flour, egg and breadcrumbs in separate shallow bowls. Dip each fish fillet in flour to lightly coat, then in egg, then in breadcrumbs, pressing on firmly. Place fillets on a plate and set aside.
Step 2 of 5
To make the pickled cucumber, combine Lebanese cucumber, apple cider vinegar and sugar in a ceramic bowl. Cover and set aside.
Step 3 of 5
To make the jalapeño mayo, combine mayonnaise, dill, red onion and jalapeño in a small bowl. Cover and chill.
Step 4 of 5
Heat oil in a large non-stick frying pan over medium heat. Add fillets and cook for 3 minutes on each side or until golden and cooked through. Drain on a paper towel-lined plate.
Step 5 of 5
Spread roll bases with jalapeño mayo and top with lettuce, fish and drained cucumber. Season with pepper, top with roll tops and serve.
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