Crispy fried white fish, crunchy cabbage and a spoonful of fruity amba turn warm flatbread into a hearty lunch with bright acidity and plenty of texture.
This flatbread is all about contrast: warm, crispy white fish against cool raw cabbage, with amba adding a fruity, tangy note. The cabbage is kept deliberately simple. Lemon juice makes it fresh and a little softer, while parsley adds a green, herbal note. Slice the cabbage thinly, but not paper-thin, so it still has some bite alongside the fried fish. Firm white cabbage works well; pointed cabbage is also an option and has a slightly softer texture.
Amba is a spicy, tangy mango condiment used in various Middle Eastern food cultures, with different regional versions. A jar from the shop is handy for this dish; stir it through and start with a modest spoonful per flatbread. The flavour can be quite bold, so it’s better to add more later than to use too much straight away. Don’t have any amba? Green mango chutney comes close in its fruity tanginess, although it’s often sweeter. A little extra lemon juice adds freshness, but won’t replace the spiced mango flavour.
Firm fillets such as cod, pollock or hake are suitable for the fish. Pat them thoroughly dry before dipping them in the batter: excess moisture thins the batter and prevents a crispy crust from forming. Cold sparkling water helps keep the batter light. Mix it briefly; small lumps are fine. Fry the pieces in batches in hot oil so the temperature doesn’t drop too much and the fish browns rather than gently poaching. The fish is cooked when the centre is opaque and flakes easily.
Serve the flatbreads straight away, while the batter is still crispy. Warm the flatbreads briefly in a dry frying pan so they become pliable without drying out. Add the slaw and amba to the fish just before eating; this helps keep the crust as crispy as possible. An extra wedge of lemon at the table is nice for anyone who wants more acidity. Store any leftover fried fish covered in the fridge and use within two days; heat it through thoroughly in an oven or air fryer. The crust will be less crispy than when freshly fried.
Slice the cabbage as thinly as possible and finely chop the parsley. Mix in a bowl with 2 tablespoons of lemon juice, the olive oil and a generous pinch of salt. Set aside while you prepare the fish.
Pat the white fish dry and cut it into strips about 3 cm wide. Season with the paprika, cumin and a pinch of salt.
Mix the flour, cornflour and remaining ¼ teaspoon of salt in a bowl. Briefly whisk in the cold sparkling water to make a thin batter; don’t stir longer than necessary.
Pour a layer of oil about 1½ cm deep into a heavy frying pan and heat to about 175 °C. Dip the fish strips in the batter and let the excess drip off. Fry the fish in batches for 3–4 minutes until golden and cooked through, turning halfway. Drain on kitchen paper.
Warm the flatbreads briefly in a dry frying pan. Top with the slaw and crispy fish, then spoon a little amba onto each flatbread. Serve immediately.
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