Golden Crumbed Fish & Pineapple Tacos

• In a small bowl, combine charred pineapple, a squeeze of lemon juice, a 
drizzle of olive oil and a pinch of salt and pepper. Set aside.
• In a medium bowl, combine shredded cabbage mix, the mayonnaise, 
lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season to 
taste with salt and pepper.

• In a shallow bowl, add the plain flour and a pinch of salt. In a second 
shallow bowl, whisk the egg. In a third shallow bowl, combine panko 
breadcrumbs and classic roast seasoning.
• Gently coat fish first in the flour mixture, followed by the egg and finally 
into the breadcrumb mixture.
• Return the frying pan to medium-high heat with enough olive oil to cover 
the base. Cook crumbed fish in batches until golden and cooked through, 
3-4 minutes each side. Transfer to a paper towel-lined plate.