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For the sauce:
For the sandwiches:
- Heat the olive oil in a pan over a medium heat. Add the onion, peppers, chilli and garlic. Season with salt and black pepper and cook for 5-6 minutes until soft and translucent.
- Stir in the tomato purée and cook for one minute. Add the passata and the wine and simmer gently over low heat for 12-15 minutes until reduced by half. Season to taste and set aside to cool.
- Once cool, stir in the mayonnaise and some Tabasco to taste. Place in the fridge until ready to use.
- Season the fish fillets with salt and pepper. Place the flour in one shallow bowl, beat the eggs together in a second and pour the breadcrumbs into a third.
- One fillet at a time, dredge the fish in flour, then dip into the egg, shaking off any excess. Finally dredge in the breadcrumbs, pressing them on lightly to coat. Repeat with the remaining fish.
- Heat about 2cm of frying oil in a large pan over a medium-high heat. Working in batches, cook the fish until golden brown. Transfer to a plate lined with kitchen paper. Squeeze over a little lemon juice, sprinkle with salt and allow to drain while you cook the remaining fish.
- Place one piece of fish on the bottom half of each bun. Top with chopped lettuce, onion and a generous spoonful of the Cuban mayonnaise. Sandwich together with the top of the bun and serve immediately.
Per Serving: 765kcals, 31.1g fat (5.7g saturated), 77.1g carbs (7.7g sugars), 41.6g protein, 4.9g fibre, 0.57g sodium
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