Serves 4
1 egg
1/2 cup (125ml) each sunflower oil and light olive oil
2 tbs coconut cream
2 tbs desiccated coconut, toasted
1/2 cup (75g) plain flour
2 tsp lemon pepper seasoning
2 eggs, lightly beaten
21/2 cups (125g) panko breadcrumbs
8 x 100g skinless whiting fillets
Sunflower oil, to deep-fry
4 bread rolls, split
Cabbage slaw
2 cups (160g) shredded red cabbage
2 cups (160g) shredded green cabbage
1 carrot, grated
2 tbs chopped coriander leaves, plus extra leaves to garnish
To make the coconut mayo, place the egg in a small food processor.
With the motor running, slowly add oils, a few drops at a time, until the mixture starts to thicken.
Slowly pour in remaining oil in a thin, steady steam, whisking constantly until thick and pale.
Stir through coconut cream and desiccated coconut.
Chill until ready to serve.
For the cabbage slaw, combine all the ingredients in a bowl with half the coconut mayo.
Season, then stir to combine.
Set aside until ready to serve.
Combine flour and lemon pepper seasoning in a bowl.
Place the eggs and breadcrumbs in separate bowls.
Dip the fish first in flour mixture, then coat in egg and finally in the crumbs until well coated.
Heat oil in a large pan to 190 C (a cube of bread will turn golden in 30 seconds when oil is hot enough), then deep-fry the fish, in batches, for 2-3 minutes or until crisp and golden.
Drain on paper towel.
Serve fish in rolls with slaw, remaining coconut mayo and extra coriander.
