Fish dogs with lemony fennel slaw

Serves 6 Prep 25 mins plus marinating Cook 15 mins £ 2.14 per serving 388 kcal, 7g fat, 1g sat. fat, 6g sugar

6 soft, floury subs or hot dog rolls 800g-900g skinless firm white fish fillets (such as halibut, gurnard, bream or MSC-approved cod), cut into strips 6 tbsp plain flour ½ tsp paprika a little vegetable oil

FOR THE SLAW 1 large fennel bulb 1 lemon, juiced, plus zest 2 tbsp light salad cream 100g natural yogurt 2 carrots, cut into matchsticks or very coarsely grated handful flat-leaf parsley, roughly chopped 1 preserved lemon, halved, seeds discarded, rind finely chopped

1 For the slaw, pick the leafy fronds from the fennel and set aside. Discard any grubby outer layers, quarter the bulb and slice as finely as you can. Mix with the lemon juice and leave to marinate for 1 hr, stirring occasionally.

2 Drain the fennel. Mix together the salad cream and yogurt in a large bowl, then add the fennel, remaining slaw ingredients, the fennel fronds (chopped) and some pepper. Mix well.

3 When ready to serve, split the rolls and warm in a low oven. For the fish, mix the flour with the paprika and some salt on a plate. Dip in the fish fillets and coat well. Heat a splash of oil in a frying pan (preferably non-stick), and fry the fish for a couple of mins on each side until cooked through and flaking. Divide the fish between the rolls with the slaw and eat straight away. Any leftover slaw will be good for 2-3 days in the fridge.