Spicy fish shack sandwiches

Tam West

Salsa

2 Tbsp	Chopped fresh coriander, leaves and stalks
1	Bird's eye chilli, diced (Main)
1 Tbsp	Diced yellow capiscum
1 pinch	Salt
1	Lime, zest and juice of

Ingredients

½	Red onions, thinly sliced
2 Tbsp	Mayonnaise
½ tsp	Sriracha sauce (Main)
1 drizzle	Vegetable oil, enough for cooking fish
400 g	White fish fillets, cut into 50g pieces of even thickness (Main)
1 Tbsp	Cornmeal, or 2 if needed
4	Bread rolls, warmed for 5 mins in a 160C oven
4 leaves	Butter lettuces
3 medium	Tomatoes

Directions

1. Mix salsa ingredients in a small bowl, cover and refrigerate for 30 minutes before serving.
2. Spread onion slices in a sieve, sprinkle well with salt and set over a bowl for 20 minutes. Rinse slightly with cold water and pat dry with paper towels.
3. Mix mayo with sriracha.
4. Heat a thin layer of vegetable oil in a non-stick pan over medium-high heat. Sprinkle fish lightly with cornmeal, then add to pan and fry for 1-2 minutes each side, or until just cooked through. Drain briefly on paper towels.
5. Split rolls and spread one side with some sriracha mayo. Add lettuce, tomato, salted onion and fried fish, then spoon on chilli salsa and serve immediately.