Mackerel Bap with Tangy Slaw

Ingredients

• 4 mackerel fillets 4 mackerel fillets
• 4 baps (soft bread rolls) 4 baps (soft bread rolls)
• 2 cups (200g) shredded cabbage 2 cups (200g) shredded cabbage
• 1 carrot, grated 1 carrot, grated
• 2 tablespoons mayonnaise 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the shredded cabbage, grated carrot, mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and pepper. Mix well to coat the vegetables with the dressing. Set aside.
2. 2.
   Season the mackerel fillets with salt and pepper on both sides.
3. 3.
   Heat olive oil in a frying pan over medium heat. Add the mackerel fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through.
4. 4.
   Slice the baps in half and lightly toast them.
5. 5.
   To assemble the baps, spread a generous amount of the tangy slaw on the bottom half of each bap. Place a cooked mackerel fillet on top of the slaw. Close the bap with the top half.
6. 6.
   Serve the Mackerel Baps immediately and enjoy!

Treat your ingredients with care...

• Mackerel — Ensure the mackerel fillets are fresh and have been properly cleaned. Remove any bones before cooking.
• Cabbage — For a more tender slaw, you can massage the shredded cabbage with a pinch of salt for a few minutes before adding the other ingredients.
• Dill — If fresh dill is not available, you can substitute it with dried dill, but use half the amount.

Tips & Tricks

• For an extra kick of flavor, add a dash of hot sauce or a sprinkle of chili flakes to the slaw.
• If you prefer a lighter version, you can grill the mackerel fillets instead of pan-frying them.
• Customize the slaw by adding other vegetables such as red cabbage, bell peppers, or radishes.
• If you're not a fan of mayonnaise, you can substitute it with Greek yogurt for a healthier alternative.
• Serve the Mackerel Baps with a side of pickles or a squeeze of fresh lemon juice for added tanginess.

Serving advice

Serve the Mackerel Baps as a main dish for a satisfying lunch or dinner. Accompany them with a side of crispy fries or a fresh green salad to complete the meal.

Presentation advice

To enhance the presentation, garnish the Mackerel Baps with a sprig of fresh dill or a lemon wedge. Serve them on a wooden board or a plate lined with lettuce leaves for an appealing visual effect.