A dab-in-a-bap: more than a match for turbotDab used to be an overlooked fish. Yesterday, though, it was reported that sales have risen 47% in the past year as consumers seek out recession-friendly catches. This makes sense: dab is a plentiful and inexpensive - the perfect antidote to turbot-charged extravagance whenever you fancy a flattie flattie Noun NZ & S African informal flat tyre . This easy sandwich makes a great quick lunch or TV supper. Dab-in-a-bap A knob of butter, plus extra for the bap A dash of olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. 2 dab fillets, about 20-75g each, skinned if you prefer A little plain flour plain flour Noun flour to which no raising agent has been added Noun 1. plain flour - flour that does not contain a raising agent , seasoned with salt and pepper
1 large, white floury bap A few lettuce leaves A squirt of ketchup, or a squeeze of lemon and a dash of Tabasco or ... Cheaty tartar sauce 2tbsp good mayonnaise 1 hard-boiled egg, finely chopped 2-3 gherkins, finely chopped 1tbsp parsley, roughly chopped 2tsp capers CAPERS. Vessels of war owned by private persons, and different from ordinary privateers (q.v.) only in size, being smaller. Bea. Lex. Mer. 230. , finely chopped 1tsp chives chives alliumschoenoprasm. , roughly chopped A squeeze of lemon juice 1tsp mustard If you want to eat your dab-in-a-bap with tartar sauce, make that first by simply mixing all of the ingredients together and setting aside while you cookthe fish. Heat the butter and olive oil in a non-stick frying pan over a medium heat. Dust the fish with the seasoned flour and fry for about two minutes on each side (if you're leaving the skin on, fry it skin-side down first for about three minutes "Three Minutes" is the 46th episode of Lost. It is the twenty-second episode of the second season. The episode was directed by Stephen Williams, and written by Edward Kitsis and Adam Horowitz. It first aired on May 17, 2006 on ABC. , then give it a quick 30 seconds on the other side to cook through). Slice and generously butter the bap. Dollop on some of the tartar sauce or a bit of ketchup if you prefer. Lay down a couple of lettuce leaves if you want. Put the fish on top, then close the bap and eat right away while the fish is still warm. • The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher is out now 
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