Fish Easy

Make it delicious. episode 1: Easy fish burger

Name: Easy fish burger recipe | Make it delicious episode 1
Yield: 2
Ingredients: 1 egg; 1 tbs plain flour; 2 tsp Vegetable Stock Powder; 1 cup (50g) panko breadcrumbs; 2 x 150g skinless cod fillets; ½ cup (150g) aioli; 1 tbs chopped dill leaves; Sunflower or vegetable oil, to shallow-fry; 2 soft round buns (we used brioche buns), split, lightly toasted; Shredded iceberg lettuce, to serve; 1 large Lebanese cucumber, thinly sliced into rounds; ¼ cup (60ml) apple cider vinegar; 1 tsp caster sugar

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Apr 07, 2022

Hosted by chef Darren Robertson (Three Blue Ducks and The Farm, Byron Bay), 'Make it delicious.' will take you on a food journey around Australia following the creation of one great meal at a time, meeting the chefs, farmers and producers who help make it delicious. In our first episode, Darren is joined by chef Josh Niland (Fish Butchery and Saint Peter), who talks us through his journey to seafood stardom and shows us how he makes his iconic cod roll. Next we meet paralympian Ellie Cole, who makes her own version of Josh's dish to share with a special friend. Then, our in-house sommelier Louella Mathews walks us through matching seafood with wine, and finally Darren shares his take on Josh's recipe – a fish burger you can whip up yourselves at home.

1 egg
1 tbs plain flour
2 tsp Massel Vegetable Stock Powder
1 cup (50g) panko breadcrumbs
2 x 150g skinless cod fillets
½ cup (150g) aioli
1 tbs chopped dill leaves
Sunflower or vegetable oil, to shallow-fry
2 soft round buns (we used brioche buns), split, lightly toasted
Shredded iceberg lettuce, to serve

Quick pickle

1 large Lebanese cucumber, thinly sliced into rounds
¼ cup (60ml) apple cider vinegar
1 tsp caster sugar

Method

1.

Whisk egg in a shallow bowl. Season flour with stock powder and place in a separate shallow bowl, and place breadcrumbs in a third bowl. Working with one fillet at a time, coat fish in flour, shaking off any excess, dip in egg, then coat in breadcrumbs, pressing gently to coat. Place on a baking tray and repeat with remaining fish.
2.

For the quick pickle, combine the cucumber, vinegar, sugar and 1 tsp salt in a small bowl. Mix to combine, then cover and set aside to lightly pickle.
3.

To make the herbed mayo, combine aioli and dill in a small bowl. Set aside.
4.

Heat oil in a large non-stick frypan over medium heat. Add fish and cook for 2-3 minutes on each side until golden and cooked through. Drain on paper towel.
5.

Generously spread each bun with dill aioli. Top with the fish, lettuce, quick pickle and bun tops. Serve immediately.