Fish ‘baps’ with yoghurt tartare
Low-fat natural yoghurt
⅓ cup(s), (80g)
Baby capers, rinsed, drained
1½ tbs, chopped
Fresh flat-leaf parsley
¼ cup(s), (35g)
110 g, (Panko variety)
600 g, (8 small fillets)
1 leaf, (green oak variety)
1 medium, cut into ribbons
- Combine yoghurt, capers, parsley and juice in a small bowl. Season yoghurt tartare with salt and pepper. Place in fridge until required.
- Place flour on a plate. Place egg whites into a shallow bowl. Place breadcrumbs on a plate. Dip 1 fish fillet into flour and then egg white. Coat in breadcrumb mixture and place on a plate. Repeat with remaining fish fillets.
- Heat oil in a non-stick frying pan over high heat. Cook fish for 1–2 minutes each side or until golden and just cooked through.
- Top bread bases with lettuce, cucumber, sprouts, fish and yoghurt tartare. Sandwich with remaining bread tops. Serve.