Louisiana Crumbed Dory Burger & Fries

• Meanwhile, finely shred cos lettuce (see ingredients). Thinly slice radish into sticks. • Slice tomato into thin rounds. • Slice lemon into wedges. • Halve burger buns.

• Discard any liquid from smooth dory fillets packaging. Slice fish in half crossways to get 1 piece per person. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! To a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Louisiana spice blend. • Dip white fish into flour to coat, then into egg and finally in breadcrumb mixture. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed white fish in batches until golden and cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.

TIP: White fish is cooked through when the centre turns from translucent to white.

• Place burger buns, cut-side up, on a second lined oven tray and sprinkle top halves with shredded Cheddar cheese. Bake until cheese is melted, 2-3 minutes. • In a medium bowl, combine cos, radish, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.