4 x 125g boneless, skinless, thin white fish fillets
1 cup panko breadcrumbs
1 tblsp Cajun seasoning
Vegetable oil, for shallow frying
4 long, white Turkish bread rolls, halved
4 butter lettuce leaves
1 large Lebanese cucumber, peeled into ribbons
1/3 cup bottled ranch salad dressing
Shoestring fries and lemon wedges, to serve
One at a time, dip sh in lightly beaten egg in a bowl. Toss in combined breadcrumbs and seasoning in a separate bowl, pressing crumbs on firmly.
2. Heat enough oil in a large, non-stick frying pan over a medium to high heat to shallow-fry. Add fish. Fry for about 2 to 3 minutes on each side, or until golden brown and cooked through. Remove. Drain on absorbent kitchen paper.
3. Top base of rolls with lettuce, fish and cucumber. Drizzle with dressing. Replace tops. Serve with fries and lemon wedges.