4 x 125 g skinless firm white fish fillets, boneless
1 free-range egg
1 cup panko breadcrumbs
1 Tbsp Cajun seasoning
vegetable oil, for shallow frying
4 Turkish bread rolls, halved
4 butter lettuce leaves
1 large Lebanese cucumber, peeled into ribbons
⅓ cup bottled ranch dressing
frozen shoestring fries
lemon cut into wedges
- One at a time, dip fish in lightly beaten egg in a bowl. Toss in combined breadcrumbs and seasoning in a separate bowl, pressing crumbs on firmly.
- Heat enough oil in a large, non-stick frying pan over a medium to high heat to shallow-fry. Add fish. Fry for about 2 to 3 minutes on each side, or until golden brown and cooked through. Remove. Drain on absorbent kitchen paper.
- Top base of rolls with lettuce, fish and cucumber. Drizzle with dressing. Replace tops. Serve with fries and lemon wedges.