Many chefs say the best fish for fried fillet sandwiches is firm white fish. Gordon Drysdale, culinary director at Scoma's, ...

Swai is a white-fleshed, moist fish with a firm texture and neutral flavor. It easily takes on the flavor of other ingredients. It’s native to Asia’s Mekong River. However, swai available to ...

I used snapper, but any firm white fish such as terakihi, gurnard, or cod would work well. This recipe was taught to me by Jimmy Gerard, who used to have a fish shop in Ponsonby called Jimmy the Fish.

For choice of fish, you have white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced. Ingredients 500g firm white fish fillets, such as haddock, halibut or pollack ...

The mix of seafood you use for this is your choice. Pick and mix from firm white fish chunks, fresh salmon pieces, squid, octopus, a little fresh or smoked eel, shellfish (in the shell), scallops ...

The skin has a coarse texture and is best removed. This fish is good pan-fried, steamed or grilled. The sweet flavour makes it a good substitute for cod and other firm white fish.

Serve with the salad leaves or greens. The frozen cod can be swapped for any other firm white fish. If you are using fresh cod, reduce the oven cooking time to 10–12 minutes.