Smoky fish dogs

Ditch the takeaways for these quick and tasty fish rolls and save yourself money in the process.

Serves: 4

Time to make: 15 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

¼ cup plain flourall purpose flourX
1 teaspoon smoked paprika, plus extra, to serve
400g firm white fish fillets, cut into long thin strips
2 tablespoons olive oil
350g packet broccoslaw kit (or similar slaw)
200g packet shredded carrot
2 tablespoons lemon juice
¼ cup parsley, dill and tarragon seafood sauce
4 crusty wholegrain rolls, split
60g baby spinach leaves
lemon wedges, to serve

Instructions

Stay Awake

1 Place flour and paprika in a large bowl. Add fish, tossing to coat. Heat oil in a large frying pan over medium-high heat. Add fish and cook for 2 minutes each side or until golden and cooked through.

2 Meanwhile, remove dressing sachet from broccoslaw kit, reserving for another use. Place broccoslaw, carrot and lemon juice in a large bowl, tossing well to combine.

3 Place seafood sauce and 1 tablespoon water in a small jug, mixing to combine.

4 Fill rolls with half the slaw mixture, then top with fish. Drizzle over seafood sauce and sprinkle with extra paprika. Add baby spinach to remaining slaw mixture. Serve fish dogs with spinach salad and lemon wedges on the side.

Nutrition Info (per serve)

Calories 488 cal

Kilojoules 2039 kJ

Protein 26.9 g

Total fat 26.5 g

Saturated fat 4.5 g

Carbohydrates 31.2 g

Sugar 10.8 g

Dietary fibre 8.2 g

Sodium 581 mg

Calcium 108 mg

Iron 2.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.