Crumbed Fish Fingers

While the wedges are baking, grate the carrot (unpeeled). Thinly slice the cucumber into halfmoons. Slice the lemon into wedges. Cut the white fish fillets into 2cm strips.

In a large bowl, combine olive oil (2 tsp for 2 people / 4 tsp for 4 people), a squeeze of lemon juice and 1/2 the smokey aioli. Add the slaw mix, carrot and cucumber, season to taste with salt and pepper and toss to combine.

TIP: Preparing the slaw early allows the cabbage to soften slightly by the time you're ready to serve.

In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the eggs. In a third shallow bowl, combine the panko breadcrumbs and a pinch of pepper. Dip the fish into the seasoned flour, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.

When the wedges have 10 minutes cook time remaining, heat a large frying pan over a mediumhigh heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed fish fingers and cook until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fish.

TIP: Add extra oil if needed so the fish doesn't stick to the pan. TIP: The fish is cooked through when the centre turns from translucent to white. TIP: The fish is cooked through when the centre turns from translucent to white.