Fish dogs with lemony fennel slaw

Name: Fish dogs with lemony fennel slaw
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 6 soft, floury subs or hot dog rolls; 900 grams 800g skinless firm white fish fillets (halibut, gurnard, bream or MSC-approved cod are all good), cut into long thin fillets; 6 Tbsps plain flour; 1 teaspoons paprika; 1 serving a little vegetable oil; 1 large fennel bulb; 1 zest and juice lemon; 2 Tbsps light salad cream; 100 grams natural yogurt; 2 carrots, cut into matchsticks or very coarsely grated; 1 handful flatleaf parsley, roughly chopped; 1 preserved lemon (find them in jars with the Moroccan ingredients), halved, seeds from the middle scooped out and discarded, and rind finely chopped

The recipe Fish dogs with lemony fennel slaw can be made in approximately 40 minutes. This main course has 359 calories, 37g of protein, and 9g of fat per serving. This recipe serves 6. Head to the store and pick up hot dog rolls, a little vegetable oil, paprika, and a few other things to make it today. It is a pretty expensive recipe for fans of American food. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a pescatarian diet. If you like this recipe, you might also like recipes such as Brined Butterflied Chicken Alla Diavola with Lemony Fennel Slaw, Fennel Salad with Peach – fennel slaw, and Pork & fennel burgers with fennel slaw.

Instructions

For the slaw, pick the leafy fronds from the fennel and set aside. Discard any grubby outer layers, quarter the bulb and then slice as finely as you can.

Ingredients you will need

Fennel

Mix with the lemon juice and leave to marinate for 1 hr, stirring every now and then.

Ingredients you will need

Lemon Juice

Drain the fennel.

Ingredients you will need

Fennel

Mix the salad cream and yogurt in a big bowl, then add the fennel, remaining slaw ingredients, the fennel fronds (chopped) and some pepper, then mix well.

Ingredients you will need

Fennel

Pepper

Yogurt

Cream

Equipment you will use

Bowl

When ready to serve, split the rolls and warm in a low oven. For the fish, mix the flour with the paprika and some salt on a plate. Dip in the fish fillets and coat well.

Ingredients you will need

Fish

Paprika

All Purpose Flour

Roll

Salt

Dip

Equipment you will use

Oven

Heat a splash of oil in a frying pan (non-stick if you have), and fry the fish for a couple of mins on each side until cooked through and it flakes. Divide the fish between the rolls with the slaw and eat straight away. Any leftover slaw will be good for 2-3 days in the fridge.

Ingredients you will need

Roll

Fish

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Bowl

Oven

Frying Pan

Ingredients

Servings:

soft, floury subs or hot dog rolls 900grams

800g skinless firm white fish fillets (halibut, gurnard, bream or MSC-approved cod are all good), cut into long thin fillets 6Tbsps

plain flour 1teaspoons

paprika 1serving

a little vegetable oil 1large

fennel bulb 1

zest and juice lemon 2Tbsps

light salad cream 100grams

natural yogurt 2

carrots, cut into matchsticks or very coarsely grated 1handful

flatleaf parsley, roughly chopped 1

preserved lemon (find them in jars with the Moroccan ingredients), halved, seeds from the middle scooped out and discarded, and rind finely chopped

Recommended wine: Riesling, Gewurztraminer, Rose Wine

Riesling, Gewurztraminer, and rosé Wine are great choices for Hot Dogs. A Gewürztraminer will be great with your basic New York style hot dog with mustard and sauerkraut. For a Chicago-style dog with sour pickles and hot peppers, you might opt for a crisp Riesling. No matter your toppings, a dry rosé almost always works. The Selbach Oster Zeltinger Himmelreich Riesling Kabinett Halbtrocken with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.