Clodagh McKenna’s crumbed fish burgers with cabbage slaw

Method

1. Mix all the lemon and coriander mayo ingredients in a bowl.
2. For the cabbage slaw, combine both cabbages, the carrot and coriander in a bowl with half the mayo. Season, then stir to combine. Set aside until ready to serve.
3. Mix the flour and pepper in a bowl. Put the beaten egg and breadcrumbs in separate bowls. Dip the fish fillets in the flour mixture first, then coat in beaten egg and finally in the breadcrumbs until well coated.
4. Half-fill a large pan with sunflower oil and heat it to 190°C – a cube of bread will turn golden in 30 seconds when the oil is hot enough – then deep-fry the fish, in batches, for 2-3 minutes or until crisp and golden. Drain on kitchen paper.
5. Put 2 pieces of fish per roll, top with some slaw, plus extra coriander if you like, and serve with the remaining lemon and coriander mayo for spreading