Recipe

Fish burgers

Aug 27, 2013 2:00pm
  • 15 mins preparation
  • 8 mins cooking
  • Serves 4
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Ingredients

Fish burgers
  • 1 cup plain flour
  • 2 eggs, lightly beaten
  • 2 cup (140g) panko (japanese breadcrumbs)
  • 4 125 g boneless, white-flesh fish fillets
  • vegetable oil, to fry
  • 4 hamburger buns
  • 1 telegraph cucumber, shaved
  • rocket leaves, crispy wafer potatoes lemon wedges, to serve
Caper mayonnaise
  • 1/2 cup (120g) whole egg mayonnaise
  • 1 clove garlic, finely chopped
  • 1 tablespoon capers, chopped
  • 1 tablespoon parsley, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest, finely grated

Method

Fish burgers
  • 1
    Place flour, eggs and breadcrumbs in 3 separate bowls.
  • 2
    Dust fish fillets in flour, then dip, one at a time, into beaten egg and coat with breadcrumbs.
  • 3
    Heat vegetable oil in a large non-stick frying pan. Fry fish 3-4 minutes each side, or until crisp, golden and cooked through.
  • 4
    Meanwhile, to make caper mayonnaise, place all ingredients in a bowl; mix well to combine.
  • 5
    Toast underside of buns; top each one with shaved cucumber ribbons, rocket leaves, a fillet of fish, a generous dollop of caper mayonnaise and top of the bun.
  • 6
    Serve with crispy wafer potatoes and lemon wedges.

Notes

Panko (Japanese breadcrumbs) are available from the Asian section of most supermarkets or from Asian grocers.

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