Crispy Basa Burger With Sweet Potato Wedges And Homemade Zingy Slaw

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potato[es] (skins on) into wedges

Add the wedges to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Put the tray[s] in the oven for 25-30 min or until the wedges are golden and crispy

Meanwhile, cut your fish fillet[s] in half, widthways

Add the fish pieces to a large bowl with your soy sauce and set aside to marinate

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Slice your brioche bun[s] in half (if required!)

Once hot, add the brioche halves, cut-side down, and cook for 3 min or until coloured and charred on one side only

Once charred, remove and set aside until serving and reserve the pan

Peel and dice your shallot[s] finely

Cut your cucumber in half lengthways, scoop out the core using a teaspoon, then dice finely

Wash and shred your lettuce, then pat it dry with kitchen paper

Add the diced shallot, diced cucumber and shredded lettuce to a bowl

Add your mayo with the juice of half your lemon[s], 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and give everything a good mix up – this is your homemade zingy slaw

Add your cornflour to the bowl with the marinated fish and mix everything together until the fish is evenly coated

Once the wedges are almost ready, return the reserved pan to a high heat with a very generous drizzle of vegetable oil

Once very hot, add the coated fish and cook for 3-4 min on each side or until golden and crisp – this is your crispy fish