River Cottage

Hugh: "This is a very quick lunch, and a great way to use dab. It's one of our less-appreciated, yet more sustainable, native fish, so we can enjoy it with a clear conscience. The recipe also works well with other flattie fillets, such as small fillets of lemon sole or plaice. The caper mayonnaise is a kind of pared-down tartare sauce - miles better than anything you can buy in a jar. I serve it with all sorts of fried fish dishes. "

• 2 fillets of dab or other flat fish, such as lemon sole or plaice, about 75g each, skinned if you prefer
• Knob of butter, plus extra for the bap
• 1 tbsp sunflower or groundnut oil
• 2 tbsp plain flour
• 1 large, white floury bap
• Lettuce leaves

For the caper mayonnaise

• 2 tbsp good mayonnaise
• 2 tsp capers, drained and finely chopped
• 1 tbsp chopped parsley
• Lemon juice

To serve

• Squeeze of lemon
• Dash of Tabasco sauce
• Squirt of ketchup

How to make 'dab in a bap'

1. First, combine the mayonnaise, capers and parsley, adding a squeeze of lemon juice too, if you have any. Set aside while you cook the fish. Heat the butter and oil in a non-stick frying pan over a medium heat.

2. Put the flour on a plate and season it well. Dust the fish with the seasoned flour, shaking off the excess, and fry for about 2 minutes on each side (if you are leaving the skin on, fry it skin-side down first for about 3 minutes, then give it a minute on the other side to cook through).

3. Slice the bap in half and butter it generously. Lay a few lettuce leaves on the bottom half and put the fish on top, seasoning it further, if you like, with lemon juice and/or Tabasco. Dollop on the mayonnaise and/or a bit of ketchup if you prefer, then close the bap and eat right away, while the fish is still warm.