Dab in a bap
This is a very quick lunch, and a great way to use dab. It's one of our less-appreciated, yet more sustainable, native fish, so we can enjoy it with a clear conscience.
Prep 5mins Cook 8mins Servs 1
First, combine the mayonnaise, capers and parsley, adding a squeeze of lemon juice too, if you have any. Set aside while you cook the fish. Heat the butter and oil in a non-stick frying pan over a medium heat.
Put the flour on a plate and season it well. Dust the fish with the seasoned flour, shaking off the excess, and fry for about 2 minutes on each side (if you are leaving the skin on, fry it skin-side down first for about 3 minutes, then give it a minute on the other side to cook through).
Slice the bap in half and butter it generously. Lay a few lettuce leaves on the bottom half and put the fish on top, seasoning it further, if you like, with lemon juice and/or Tabasco. Dollop on the mayonnaise and/or a bit of ketchup if you prefer, then close the bap and eat right away, while the fish is still warm.
- 2 x 75g fillets of dab or other flat fish, skinned if you prefer
- Knob of butter, plus extra for the bap
- 1 tbsp sunflower or groundnut oil
- 2 tbsp plain flour
- 1 large, white floury bap
- Lettuce leaves
- Tabasco and/or ketchup (optional)
For the caper mayonnaise:
- 2 tbsp good mayonnaise
- 2 tsp capers, drained and finely chopped
- 1 tbsp chopped parsley
- Lemon juice
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