Fish burgers
Fish burgers
Too cold for the beach? Make this easy breezy burger recipe and bring a taste of the summer to your winter weekend.
This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.
Ingredients (16)
- 2 eggs
- 1/4 cup (35g) plain flour
- 3/4 cup (50g) stale breadcrumbs
- 4 x 150g skinless white fish fillets (about 1.5cm thick), pin-boned
- 1/4 cup (60ml) rice bran oil, to shallow-fry
- 4 soft round buns, split
- Shredded iceberg lettuce, to serve
Quick cucumber pickle
- 1 large Lebanese cucumber, thinly sliced
- 1/4 cup (60ml) apple cider vinegar
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp cayenne pepper
Herbed mayo
- 1/2 cup (150g) mayonnaise
- Finely grated zest of 1 lemon
- 1/4 cup dill leaves, finely chopped
- 1/2 small red onion, very finely chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Whisk eggs in a shallow bowl and place the flour (seasoned with salt and pepper) and breadcrumbs onto separate plates. Dip a fish fillet into the flour, shake off the excess, then dip into the egg and shake off the excess. Coat in breadcrumbs, pressing on gently.
-
2.Place on a baking tray and repeat until all fish is coated. For the quick pickle, combine the cucumber, vinegar, sugar, salt and cayenne pepper in a glass or ceramic bowl. Cover and place in the fridge until ready to serve.
-
3.For the herbed mayo, combine all the ingredients in a small bowl or jar. Cover and refrigerate until ready to serve. Heat half the oil in a non-stick frypan over medium heat. Working with 2 pieces of fish at a time, cook for 2-3 minutes each side until golden and cooked through.
-
4.Drain on paper towel, and repeat with the remaining fish.
-
5.To assemble, spread the bottom half of each bun with a generous helping of the mayo. Layer the lettuce, then top with fish, pickle and bun top.
Reviews
Join the conversation
Log in Register