Fish: Pat 300g white fish dry and slice into strips. Set up three bowls — one with ½ cup flour mixed with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt and ½ tsp pepper, one with 1 whisked egg and one with ½ cup breadcrumbs. Dip fish in flour, then egg, then breadcrumbs. Heat a large pan to medium-high heat and add 1 tsp canola oil. Cook fish for 2-3 minutes per side until golden and crispy.

Slaw: Finely shred ¼ cabbage and add to a bowl with 1 tbs mayonnaise and 1 tsp lime juice. Toss well and set aside.

Mango salsa: Dice 1 mango and ½ red onion and add to a bowl. Finely chop a small handful of coriander and add along with juice of ½ lime and ½ tsp salt. Mix well.

Assemble: Slice buns in half and warm. Fill with slaw, crispy fish and mango salsa. Finish with sour cream or aioli and lime wedges.