'This is a super-simple way to cook fish when you’re camping. It is also a very child-friendly recipe. In fact, it was my five-year-old who suggested the Rice Krispies coating. It works brilliantly and provides a satisfying crunch. You could try breadcrumbs, rolled oats or even cornflakes in place of the Rice Krispies. The coleslaw is low-cost, quick and easy and very tasty.'
Ali Ray, author of Pitch Up, Eat Local
4 skinless fish fillets (use white, firm, flaky-fleshed fish such as pouting, whiting or sustainably caught cod or pollock)
4 soft bread buns
For the coating
2 tsp paprika
Grated zest of 1 lemon
Salt and pepper
3 large handfuls of Rice Krispies
1 large egg, beaten
For the coleslaw
Half a red cabbage
Half a white cabbage
Half a red onion
3 carrots, peeled
4 tbsp plain yoghurt
1 tbsp wholegrain mustard
1 First, make the coleslaw. Slice the cabbage and onion as thinly as possible. Put in a large bowl. Grate the carrots into the bowl. Add the yoghurt and mustard and mix well.
2 Sprinkle at least 6 tbsp plain flour over a large plate and mix in the paprika, grated lemon zest, salt and pepper.
3 Crush the Rice Krispies in a freezer bag and pour on to a separate plate. Have your beaten egg in a wide bowl next to this.
4 One at a time, flip the fish fillets over in the flour, then flop in the egg, then flip back into the flour. Pop into the Rice Krispies, making sure the fillets are well coated.
5 Heat up a slug of olive oil in a large frying pan. Put the coated fish fillets in the pan, and fry for about 4 minutes on each side. Resist the temptation to push the fish about with a spatula as it might disintegrate. Check the fish is cooked.
6 Put the fish fillets and a heap of coleslaw in a soft bread bun to serve.
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