Ingredients (serves 4)
1/2 cup plain flour
2 1/2 cups fresh white breadcrumbs
1 tablespoon lemon pepper (see note)
700g whiting fillets (see note), bones and skin removed
2 tablespoons olive oil
40g butter, chopped
4 hot dog buns, split, toasted
80g baby rocket
1/2 cup tartare sauce
oven-baked chips and lemon wedges, to serve
Preheat oven to 150°C. Place flour on a plate. Lightly beat eggs in a shallow bowl. Combine breadcrumbs and lemon pepper on a plate.
Coat fish, 1 fillet at a time, in flour. Dip into egg, followed by breadcrumb mixture, gently pressing crumbs on with your fingertips. Transfer to a large plate.
Heat oil and butter in a large, non-stick frying pan over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Transfer to a baking tray. Keep warm.
Top hot dog bun bases with rocket, fish fillets, tartare sauce and bun tops. Serve with chips and lemon wedges.
You can find lemon pepper in the spice aisle of your supermarket. You could replace the whiting with any firm white fish, such as ling.