Prepare

Skin, bone and slice your fish into strips roughly 1.5 cm thick and 4-5cm long. In a suitable container,
combine the fish with the Mures Marinade ensuring the fish is evenly coated. Store refrigerated 12-24
hours.

Cook

Prior to cooking, mix plain and self-raising four together and dust each marinated strip with the flour
mix so that they are evenly coated. Shake off excess flour and either shallow or deep fry at
175-180˚C for two to three minutes until golden in colour.

In a bowl, add the Mures mayonnaise, honey, and Dijon mustard. Mix until well combined. Then add
thinly sliced cabbage and carrot and stir through the mayonnaise mixture until everything is coated to
make a slaw.

Cut brioche bun in half, and lightly grill through the middle until golden. Layer bun with cos lettuce,
slaw, and freshly cooked marinated blue eye trevalla. Serve with a slice of lemon and side of fresh
cooked fries of your choice.