Crispy Fish Sandwiches with Honey Lime Slaw

Fish Coating

• 80 g cornmeal, coarsely ground
  of polenta
• ¼ tsp ground cayenne pepper
• ¼ tsp smoked paprika
• ½ tsp fine sea salt

Honey Lime Mayonnaise

• 150 g mayonnaise
• 50 g runny honey
• 1 lime, finely grated zest only
• ¼ tsp ground cayenne pepper

Honey Lime Slaw

• 2 garlic cloves
• 1 - 2 fresh jalapeño chillies, halved, deseeded, to taste
• 10 g fresh coriander leaves
• 200 g red cabbage, cored, cut in pieces (3 cm)
• 100 g carrots, cut in pieces (3 cm)

Assembly

• 4 white fish fillets, skinless (e.g. cod, pollock)
• 1 large egg, beaten
• vegetable oil, for frying
• 4 bread rolls, sliced open and lightly toasted