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Paul West's Friday night crumbed fish burgers

Name: Paul West's Friday night crumbed fish burgers
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: ½ cup (75g) plain flour; 2 eggs, lightly beaten; 1½ cups (150g) dried breadcrumbs; 4 x 150g skinless snapper fillets; Sunflower oil to shallow fry; 1 each carrot and beetroot, shredded; 2 tbs mayonnaise, plus extra to spread; 1/3 bunch dill, sprigs shredded; 4 cornichons, thinly sliced; Juice of ½ lemon, plus wedges to serve; 1 baby cos lettuce, leaves separated; 4 x brioche burger buns, lightly toasted

3 ratings

10m

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by delicious. team

delicious. team

Mar 22, 2017

“Don’t forget beetroot. It’s so easy to grow,” says chef and recipe author Paul West. These burgers make for a perfect Monday or midweek meal.

½ cup (75g) plain flour
2 eggs, lightly beaten
1½ cups (150g) dried breadcrumbs
4 x 150g skinless snapper fillets
Sunflower oil to shallow fry
1 each carrot and beetroot, shredded
2 tbs mayonnaise, plus extra to spread
1/3 bunch dill, sprigs shredded
4 cornichons, thinly sliced
Juice of ½ lemon, plus wedges to serve
1 baby cos lettuce, leaves separated
4 x brioche burger buns, lightly toasted

Method

1.

Place flour, eggs and breadcrumbs in three separate dishes, then season each bowl. Coat the fish in the flour, then the egg, then breadcrumbs.
2.

Heat oil in a frypan over medium-high heat. Fry the fillets for 4-5 minutes, turning, until golden and cooked through.
3.

To make the slaw, combine the carrot, beetroot, mayonnaise, dill, cornichons, lemon juice and season.
4.

Place some lettuce on the bottom of each burger bun, then top with the fish, slaw and the bun lid spread with a little extra mayonnaise.
5.

Serve with extra lemon wedges.