Sandwich fish stick with coleslaw
Sesambol with fish sticks on butterhead served with a salad of red cabbage, pointed cabbage, dill, cranberries, oil and chive dressing.
Heat the oil in a large frying pan and fry the fish fingers in 8 min. Golden brown and done. Turn halfway.
Meanwhile, mix the red cabbage, cabbage, dill, cranberries and the oil in a large bowl. Season with pepper and salt.
Cut the bread rolls open and spread the butterhead lettuce and fish fingers over it. Serve with the dressing and coleslaw.
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