CRUMBED POLLOCK FISH FINGERS SERVE WITH COLESLAW, PAPAYA SALSA AND DIPPING SAUCE

Papaya Salsa & Dressing

1. Place all the ingredients for the salsa in a bowl.
2. Add the dressing ingredients and season to taste.
3. Cover the bowl and chill in the refrigerator.

Coleslaw

1. Add all the vegetables along with vinegar. Let it soak overnight.
2. Drain the vinegar, rinse the vegetables with water, and then drain off the water completely. Pat dry to remove excess moisture.
3. Place the pickled vegetables into a bowl. Add the coating ingredients, then season with salt and sugar. Mix well.

Subi Crumbed Pollock Fish Fingers

1. Deep-fry Subi Crumbed Pollock Fish Fingers at 180°C for 4 – 5 minutes until golden brown.
2. Remove from the oil and set aside.

Serving

1. Arrange Subi Crumbed Pollock Fish Fingers on a plate and place the coleslaw and papaya salsa on alongside the fish fingers.
2. Serve together with dipping sauce.