Barbadian Flying Fish Cutlets with Lime Slaw

Ingredients

• 10 oz firm white fish fillets
• 1 small Yukon Gold potato, peeled and cubed
• 1 tbsp olive oil
• 1/4 onion, finely diced
• 1 garlic clove, minced
• 2 tbsp chopped parsley
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• 2 cups shredded cabbage
• 1 small carrot, grated
• 1 lime, zested and juiced
• 2 tbsp mayonnaise or plain yogurt
• Neutral oil, for frying
• Kosher salt and black pepper

Steps

1. Boil potato until tender, then drain and mash. Poach fish in simmering water until opaque and 145°F, then flake it with a fork.
2. Heat olive oil and cook onion and garlic until soft. Mix with potato, fish, parsley, half the egg, salt and pepper.
3. Shape mixture into four cutlets. Dip in remaining egg, coat with panko, and chill for 10 minutes to firm up.
4. Toss cabbage and carrot with lime zest, lime juice, mayonnaise, salt and pepper to make the slaw.
5. Shallow-fry cutlets until crisp and golden, about 3 minutes per side. Serve immediately with the lime slaw.

Allergen note: Contains fish, egg and gluten; contains dairy if yogurt is used. Use care when frying.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.