Crispy Barramundi Sandwich with Green Chilli Tartare and Slaw

Preparation

This is a vibrant twist on the classic fish sandwich, featuring crispy pan-fried barramundi paired with a tangy, chili-infused tartare sauce. Nestled in a soft white roll, it's an ideal choice for a summer lunch. For an added crunch, try tossing in some crispy chips.

*This recipe originally ran in Australia on HexClad.au.

To make the tartare sauce, finely grate the rind of the lime. In a small bowl, juice half the lime and add the rind, mayonnaise, yoghurt, dill, parsley and jalapeño. Season with salt and pepper and mix well to combine. Refrigerate to thicken until ready to serve.

In a small bowl, combine cabbage and spring onions and then add 1 tablespoon of sauce. Squeeze in juice from remaining lime and toss well to combine. Set aside.

Place flour in a shallow bowl and season with salt and pepper.

In a HexClad 12"/30 cm Hybrid Fry Pan, heat oil and butter over medium heat. Dust the fish in flour. Add to pan and cook each side about 3 to 4 minutes until golden and crisp, pressing down with a spatula to crisp the edges.

Spread half the remaining sauce over the base of the rolls. Top with slaw and fish. Spoon over remaining sauce, add the roll tops and serve immediately.