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Fish burgers with salmoriglio

Name: Fish burgers recipe
Yield: 4
Ingredients: 600g ling fillet, cut into 4cm pieces; 35g plain flour; 1/2 tsp paprika; 60g breadcrumbs; 35g breadcrumbs; Finely grated zest of 1 lemon; 2 eggs, lightly beaten; Vegetable oil, to fry; 4 brioche burger buns, halved, toasted; 165.00 ml tartare sauce; 50g wild rocket; 2 Lebanese cucumbers, thinly sliced; 4 rosemary sprigs (or bamboo skewers); 40.00 ml lemon juice; 60ml olive oil; 40.00 ml flat-leaf parsley, finely chopped; 1/2 tsp dried oregano; 1/2 garlic clove, crushed

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by Silvia Colloca

Cook and author

Dec 11, 2023

“These crumbed fish burgers will disappear the second they land at the table. My tip: make more than you think you’ll need!” – Silvia Colloca

600g ling fillet, cut into 4cm pieces
1/4 cup (35g) plain flour
1/2 tsp paprika
1/2 cup (60g) dry breadcrumbs
1/2 cup (35g) panko breadcrumbs
Finely grated zest of 1 lemon
2 eggs, lightly beaten
Vegetable oil, to fry
4 brioche burger buns, halved, toasted
2/3 cup tartare sauce
50g wild rocket
2 Lebanese cucumbers, thinly sliced
4 rosemary sprigs (or bamboo skewers)

Salmoriglio

2 tbs lemon juice
1/4 cup (60ml) extra virgin olive oil
2 tbs flat-leaf parsley, finely chopped
1/2 tsp dried oregano
1/2 garlic clove, crushed

Method

1.

For the salmoriglio, combine all the ingredients plus 1 tsp salt flakes in a small bowl and whisk to combine. Set aside until required.
2.

Combine flour and paprika, season, and spread on a tray. Combine breadcrumbs and lemon zest on a separate tray. Place the egg in a shallow bowl. Working with one piece of fish at a time, coat first in flour, then in egg, and finally in the breadcrumbs. Repeat with the remaining fish. Chill for 15 minutes.
3.

Heat 2cm oil in a large frypan over high heat. In batches, add fish and cook for 5-7 minutes, turning once, until golden and cooked through. Repeat with remaining fish. Transfer to paper towel to drain.
4.

To assemble, spread both sides of the buns with tartare sauce and top with rocket, salmoriglio, fried fish, cucumber and a little salmoriglio to finish. Skewer with a piece of rosemary or skewer.