Open Scandi-Style Tilapia Sandwich With Remoulade And Chips

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

Cut the potatoes (skins on) into chips

Add the chips to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray in the oven for 20-25 min or until the chips are golden and crisp

Meanwhile, trim, then slice the spring onion[s] finely

Chop half [all] the capers finely

Tip: Cooking for 2? Save the remaining capers for another recipe!

Chop the dill finely, including the stalks

Combine the sliced spring onion, mayo, chopped capers, half [all] the wholegrain mustard, chopped dill and a pinch of salt, pepper and sugar in a small bowl – this is your remoulade

Tip: Cooking for 2? Save the remaining wholegrain mustard for another recipe!

Separate and wash the gem lettuce leaves, pat them dry with kitchen paper then set aside until later

Add 3 tbsp [6 tbsp] flour to a plate

Crack the egg[s] into a shallow bowl and whisk

Add the panko breadcrumbs to a separate large bowl with a pinch of salt and mix it up

Coat the tilapia fillets in the flour, tap off any excess, then add to the beaten egg and finally press it into the panko breadcrumbs firmly to coat everything evenly – this is your breaded tilapia

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

Slice the ciabatta[s] in half

Once hot, add the ciabatta halves, cut-side-down and cook for 3 min or until lightly toasted

Once toasted, transfer the ciabatta to a plate and reserve the pan

Return the reserved pan with a generous drizzle of vegetable oil (enough oil to coat the base of the pan) over a medium heat

Once hot, add the breaded tilapia and cook for 4-5 min on each side, or until golden and cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily