Pan-Fried Fish Sandwiches with Dill Slaw

Makes 4 sandwiches

Crispy panko-crusted white fish filets with mustard and cayenne, served on rolls with bright dill slaw dressed in rice wine vinegar and sriracha.

prepHeat 1/4 cup / 60 ml olive oil in a large skillet over medium heat
prepSet up three dredging stations on dinner plates: flour (salted and peppered), beaten eggs, panko mixture (tossed with mustard powder, cayenne, salt and pepper)
120 g flour	Dredge fish: flour, egg, panko	Pan-fry 2–3 min per side until cooked through	Assemble: fish on rolls, top with slaw
kosher salt and pepper
2 eggs, beaten
60 g panko bread crumbs
1 teaspoon mustard powder (optional)
1/4 teaspoon cayenne
680 g delicate white fish filets such as flounder or sole
2 teaspoons Dijon mustard	Whisk mustard, mayo, vinegar, oil, sriracha, salt & pepper	Toss cabbage, dill & shallots with dressing, rest 15 min
30 g mayonnaise
60 ml seasoned rice wine vinegar
80 ml extra virgin olive oil
1 teaspoon sriracha or hot sauce
kosher salt and freshly ground black pepper
280 g shredded Napa cabbage (or green cabbage)
8 g chopped fresh dill
10 g minced shallots or red onion
4 sandwich or potato rolls

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