Crispy fish boys

Ingredients

 40g (1/4 cup) plain flour

 1 egg, lightly whisked

 50g (1 cup) panko breadcrumbs

 450g firm white fish fillets, cut into 4 pieces

 2 tablespoons vegetable oil

 125g (1/2 cup) whole-egg mayonnaise

 2 teaspoons Cajun seasoning

 1 spring onion (shallot), thinly sliced

 1/2 teaspoon Tabasco sauce

 4 crusty sourdough bread rolls, warmed

 8 baby cos lettuce leaves

 150g cherry tomatoes, thinly sliced

 1 avocado, thinly sliced

Method

Step 1

Preheat oven to 150°C. Line a baking tray with baking paper. Place flour on a plate and season. Place egg in a shallow bowl. Place breadcrumbs on a separate plate. Dip fish in flour. Shake off excess. Dip in egg, then in breadcrumbs, pressing to coat.

Step 2

Heat the oil in a large frying pan over medium heat. Cook fish, turning, for 4 minutes or until golden. Transfer to a plate lined with paper towel. Bake on prepared tray for 4 minutes or until cooked through.

Step 3

Meanwhile, combine the mayonnaise, Cajun seasoning, spring onion and Tabasco sauce in a small bowl.

Step 4

Cut the rolls in half along the top (don’t cut all the way through). Spread inside of rolls with a little mayonnaise mixture. Fill with lettuce, tomato, avocado and fish. Serve with remaining mayonnaise mixture.