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Crumbed whiting burgers with cabbage slaw and coconut mayo

Name: Crumbed whiting burgers with cabbage slaw and coconut mayo
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 1 egg; 1/2 cup (125ml) sunflower oil; 1/2 cup (125ml) light olive oil; 2 tbs coconut cream; 2 tbs desiccated coconut, toasted; 1/2 cup (75g) plain flour; 2 tsp lemon pepper seasoning (see notes); 2 eggs, lightly beaten; 2 1/2 cups (125g) panko breadcrumbs (see notes); 8 x 100g skinless whiting fillets; Sunflower oil, to deep-fry; 4 bread rolls, split; 2 cups (160g) shredded red cabbage; 2 cups (160g) shredded green cabbage; 1 carrot, grated; 2 tbs chopped coriander leaves, plus extra leaves to garnish

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20m

12m

Crumbed whiting burgers with cabbage slaw and coconut mayo

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Try these gourmet fish burgers with crunchy slaw and homemade coconut mayo.

1 egg
1/2 cup (125ml) sunflower oil
1/2 cup (125ml) light olive oil
2 tbs coconut cream
2 tbs desiccated coconut, toasted
1/2 cup (75g) plain flour
2 tsp lemon pepper seasoning (see notes)
2 eggs, lightly beaten
2 1/2 cups (125g) panko breadcrumbs (see notes)
8 x 100g skinless whiting fillets
Sunflower oil, to deep-fry
4 bread rolls, split

Cabbage slaw

2 cups (160g) shredded red cabbage
2 cups (160g) shredded green cabbage
1 carrot, grated
2 tbs chopped coriander leaves, plus extra leaves to garnish

Method

1.

To make the coconut mayo, place the egg in a small food processor. With the motor running, slowly add oils, a few drops at a time, until the mixture starts to thicken.
2.

Slowly pour in remaining oil in a thin, steady steam, whisking constantly until thick and pale. Stir through coconut cream and desiccated coconut. Chill until ready to serve.
3.

For the cabbage slaw, combine all the ingredients in a bowl with half the coconut mayo. Season, then stir to combine. Set aside until ready to serve.
4.

Combine flour and lemon pepper seasoning in a bowl. Place the eggs and breadcrumbs in separate bowls. Dip the fish first in flour mixture, then coat in egg and finally in the crumbs until well coated.
5.

Heat oil in a large pan to 190C (a cube of bread will turn golden in 30 seconds when oil is hot enough), then deep-fry the fish, in batches, for 2-3 minutes or until crisp and golden. Drain on paper towel.
6.

Serve fish in rolls with slaw, remaining coconut mayo and extra coriander.