Crumbed fish subs with corn on the cob
Fish
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Crispy golden cornflake fish assembled in wholemeal baguettes with fresh salad vegetables and dill sauce served with corn cobs.

No Fish option - replacement is chicken schnitzels
.

Gluten-friendly option - bread is replaced with GF bread rolls.
1. Finely chop dill and chives, combine with yoghurt and 2 tbsp mayonnaise. Season with salt and pepper to taste. Set aside in the fridge until serving.

2. Remove husks and silks from corn cobs. Halve or quarter, add to a saucepan and cover with water. Place over medium heat and drain once boiling.

3. Crush cornflakes (see notes) and place on a plate or a piece of baking paper, season with salt and pepper. Beat 1 egg. Dip fish fillets into egg wash then press into cornflake crumbs to coat.

4. Heat a large frypan over medium heat with 1-2 tbsp oil. Cook fish for 3 minutes on each side, or until cooked through.

5. Tear and rinse lettuce leaves and cut cucumber into rounds. Layer on a large serving platter with sprouts and sliced rolls.

6. Assemble the fish subs at the table with crumbed fish, fresh salad greens and dill sauce. Serve with corn cobs on the side.

Notes:
Crush cornflakes in the bag using a rolling pin or your hands. Use lemon pepper to season the crumb if you have some!

No Fish option - replacement is chicken schnitzels
.
Increase cooking time to 4 minutes on each side, or until cooked through. 



Gluten-friendly option - bread is replaced with GF bread rolls.
dill 1 packet
chives 1/3 bunch
natural yoghurt 200g
corn cobs 2
cornflakes (GF) 100g
white fish fillets 2 packets
festival lettuce 1/2
continental cucumber 1/2
alfalfa sprouts 1/2 punnet
wholemeal long rolls 4-pack

From your pantry:
oil (for cooking), salt, pepper, mayonnaise, egg (1)