Dab Fish in a Bap
Method
Prepare the mayonnaise: Combine the mayonnaise, capers, parsley, and a squeeze of lemon juice (if available). Set aside.
Cook the fish: Heat butter and oil in a non-stick frying pan over medium heat. Season the flour well and place it on a plate. Dust the fish with the seasoned flour, shaking off the excess. Fry for about 2 minutes on each side (if leaving the skin on, fry skin-side down for 3 minutes, then 1 minute on the other side).
Prepare the bap: Slice the bap in half and butter it generously. Layer a few lettuce leaves on the bottom half.
Assemble the bap: Place the cooked fish on the bottom half of the bap, and season with lemon juice or Tabasco, if desired. Add the mayonnaise (and ketchup, if preferred), then close the bap and enjoy while the fish is still warm!
Ingredients
- 2 x 75g fillets of dab or other flat fish, skinned if you prefer
- Knob of butter, plus extra for the bap
- 1 tbsp sunflower or groundnut oil
- 2 tbsp plain flour
- 1 large, white floury bap
- Lettuce leaves
- Tabasco and/or ketchup (optional)
For the caper mayonnaise:
- 2 tbsp good mayonnaise
- 2 tsp capers, drained and finely chopped
- 1 tbsp chopped parsley
- Lemon juice
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