Crumbed Fish Burgers

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SERVES 4

PREP TIME: 30 MINS

COOK TIME: 20 MINS

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Ingredients

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FOR THE FISH

2 TO 3 FISH FILLETS (I PURCHASED RED SNAPPER), SLICED INTO SMALLER PIECES PRIOR TO BREADING

2 EGGS, WHISKED one bowl

1/2 CUP PLAIN FLOUR

2 TSP PAPRIKA

SALT + PEPPER second bowl

1-2 CUPS PANKO BREAD CRUMBS

2 TBSP FINELY CHOPPED DILL

ZEST 1 LEMON

1 TSP CHILLI POWDER third bowl

NEUTRAL OIL FOR SHALLOW FRYING

FOR THE TARTAR SAUCE

2/3 CUP MAYONNAISE (I ADDED KEWPIE TOO AS I LOVE THE RICHER FLAVOUR OF IT)

1 TSP DIJON MUSTARD

1/2 CUP FRESH DILL AND CONTINENTAL PARSLEY, PICKED AND FINELY DICED

2 TSP WORCESTERSHIRE SAUCE

2 TSP OLIVE OIL

JUICE 1 LEMON

2 PICKLED DILL CUCUMBERS, SLICED AND FINELY CHOPPED

1 TSP CAPERS, FINELY CHOPPED

CRACK SALT & PEPPER

TO SERVE

BRIOCHE BURGER BUNS

TORN COS LETTUCE LEAVES

SWISS CHEESE SLICES

PICKLED DILL CUCUMBERS

THINLY SLICED AND ROASTED POTATO WEDGES (OPTIONAL)

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Utensils

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LARGE FRY PAN

SHARP KNIVES

MIXING BOWLS

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Method

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1. WASH AND PAT DRY YOUR FISH BEFORE PREPARING YOUR BREADING STATION AS PER THE THREE BOWLS OUTLINED ABOVE
   

2. COAT YOUR FISH IN FLOUR, BEFORE DIPPING INTO EGG, FINISHING WITH PANKO CRUMB MIX
   

3. REPEAT WITH OTHER FISH PIECES AND SET ASIDE
   

4. PREPARE TARTAR SAUCE, COS LETTUCE LEAVES, CHEESE, PICKLES AND BRIOCHE BUNS
   

5. HEAT AROUND 2/3 CUP OF NEUTRAL OIL IN A FRY PAN OVER MEDIUM TO HIGH HEAT
   

6. ONCE OIL IS HOT, ADD YOUR FISH, COOKING FOR 5 OR SO MINUTES ON EACH SIDE (DEPENDING ON THE THICKNESS OF THE FISH) UNTIL GOLDEN, CRISPY AND SIZZZZZLING BB.
   

7. WHEN THE FISH IS JUST ABOUT FINISHED, TOAST YOUR BRIOCHE BUNS IN ANOTHER FRY PAN OVER HIGH HEAT
   

8. ASSEMBLE BURGERS BY SPREADING TARTAR, TOPPING WITH FISH, CHEESE, PICKLES, FINISHING WITH LETTUCE AND THE BURGER TOP. I SERVED MINE WITH SOME THINLY SLICED ROASTED THYME POTATO CHIPS AND ENJOY!

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