Dab in A Bap

Taken from Hugh Fearnley-Whittingstall's River Cottage Everyday book. This recipe is tasty, quick & simple

1. 1

   Heat the butter and oil in a non-stick frying pan over a medium heat. 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 for about 3 minutes, then give it a minute on the other side to cook through).
   
   Slice the bap in half, and butter. 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. Close the bap and eat right away while the fish is still warm.