Fish dogs with lemony fennel slaw

Name: Fish dogs with lemony fennel slaw
Ingredients: 6 soft, floury subs or hot dog roll; 800g-900g skinless firm white fish fillets (halibut, gurnard, bream or MSC-approved cod are all good), cut into long thin fillets; 6 tbsp plain flour; ½ tsp paprika; a little vegetable oil; 1 large fennel bulb; zest and juice 1 lemon; 2 tbsp light salad cream; 100g natural yogurt; 2 carrot, cut into matchsticks or very coarsely grated; handful flatleaf parsley, roughly chopped; 1 preserved lemon (find them in jars with the Moroccan ingredients), halved, seeds from the middle scooped out and discarded, and rind finely chopped