Prep time: 20 mins 
Cooking time: 20 mins
Serves: 2

Ingredients 

Crumbed Ling, Chips & Slaw:

• 2 x 220g ling fillets

• 1 egg

• ¼ cup plain flour

• ½ cup panko-style breadcrumbs

• Salt and pepper

• 200g oven-ready chips

• Slaw

• ¼ large cabbage*

• 1 small carrot

• 2 tablespoons olive oil

• 2 tablespoons apple cider vinegar

• 1 tablespoon chopped fresh dill*

• 1 tablespoon honey

To serve:

• 4 bread slices

• Fish in the Family Tartare Sauce

Method

1. Preheat oven to 190C. Bring ling fillets to room temp 10-15 mins before cooking. Meanwhile, whisk egg in a large shallow bowl. Spread flour on a large plate, and breadcrumbs on another.

2. Season ling with salt and pepper. Coat ling in flour, then egg, then breadcrumbs and place on a baking tray lined with baking paper. Add chips. Bake for 15-18 minutes – test the fish with a fork, it should be soft and flaky.

3. Meanwhile, finely shred cabbage. Grate carrot. Place the remaining slaw ingredients in a small bowl and mix well. Dress the slaw and mix.

4. Remove fish and chips from oven and allow fish to rest for 2-3 minutes before serving in bread slices spread with tartare sauce, topped with slaw and with chips on the side.

5. *Notes: This recipe is also delicious with sauerkraut – the jar variety – 1.5 cups can be used in place of the cabbage. You can chop remaining dill and store in a ziplock bag in the freezer for months