I can't begin to explain how much I enjoyed eating this for dinner, it is so simple, the flavour combination is so nice, it was absolutely delicious.
I love soft white bread rolls with this, that is how I love it, but you buy the ones you love.
Now I know that some people love takeaway processed fish fillet burgers, this is so much better. I used ling fillets which are mild in flavour and so easy to cook. I like to use thin fillets, maximum 1cm thick, if your fillet is thick, just slice it in two.
Using panko crumbs is far superior to normal breadcrumbs, but use what you have and what you can afford.
I double the recipe for my family, but this recipe is so easy to double or triple etc.
This is something that is quick and easy to make, my family loved it, hope yours do to.
I love soft white bread rolls with this, that is how I love it, but you buy the ones you love.
Now I know that some people love takeaway processed fish fillet burgers, this is so much better. I used ling fillets which are mild in flavour and so easy to cook. I like to use thin fillets, maximum 1cm thick, if your fillet is thick, just slice it in two.
Using panko crumbs is far superior to normal breadcrumbs, but use what you have and what you can afford.
I double the recipe for my family, but this recipe is so easy to double or triple etc.
This is something that is quick and easy to make, my family loved it, hope yours do to.
Recipe
Recipe adapted from Julie Goodwins cookbook Homemade Takeaway
Makes 5
1kg ling fillets, cut into pieces slightly larger than your rolls
3/4 cup plain flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 egg
1 tablespoon milk
2 cups panko breadcrumbs
vegetable oil, for frying
Tartare Sauce:
1 cup whole egg mayonnaise, I like Thomy brand
2 teaspoons Dijon mustard
1/4 cup baby capers in brine, rinsed and roughly chopped
1/4 cup baby gherkins, finely chopped
1/4 bunch dill, finely chopped, optional
1 bunch chives, finely chopped
4 spring onions, finely sliced or 1/2 white onion, very finely diced
5 iceberg, cos or butter lettuce leaves
5 hamburger buns
Crumb the ling fillets: Place the flour, salt and pepper in a shallow bowl and stir to combine. In a second bowl whisk together the egg and the milk. In a third bowl, place your breadcrumbs.
Dip each piece of fish into the flour, then the egg, then the breadcrumbs, pressing the crumbs gently so they stick.
Make the tartare sauce: Combine the mayonnaise and mustard in a bowl. Stir through the other ingredients.
Cook the fish: Heat 5mm oil in a large non stick frying pan over a medium-high heat. Fry the fish in a single layer for 3-4 minutes on each side or until golden brown and crunchy. It's best not to overcrowd the pan, so cook the fish in batches.
Assemble the burgers: I generally put all the ingredients on the table and everyone makes their own burger. Split the buns in half and spread the tartare sauce generously over the bottom of each bun. Top with the lettuce and onion, then the crumbed fish and more of the tartare sauce, then the top bun. Serve immediately.
Makes 5
1kg ling fillets, cut into pieces slightly larger than your rolls
3/4 cup plain flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 egg
1 tablespoon milk
2 cups panko breadcrumbs
vegetable oil, for frying
Tartare Sauce:
1 cup whole egg mayonnaise, I like Thomy brand
2 teaspoons Dijon mustard
1/4 cup baby capers in brine, rinsed and roughly chopped
1/4 cup baby gherkins, finely chopped
1/4 bunch dill, finely chopped, optional
1 bunch chives, finely chopped
4 spring onions, finely sliced or 1/2 white onion, very finely diced
5 iceberg, cos or butter lettuce leaves
5 hamburger buns
Crumb the ling fillets: Place the flour, salt and pepper in a shallow bowl and stir to combine. In a second bowl whisk together the egg and the milk. In a third bowl, place your breadcrumbs.
Dip each piece of fish into the flour, then the egg, then the breadcrumbs, pressing the crumbs gently so they stick.
Make the tartare sauce: Combine the mayonnaise and mustard in a bowl. Stir through the other ingredients.
Cook the fish: Heat 5mm oil in a large non stick frying pan over a medium-high heat. Fry the fish in a single layer for 3-4 minutes on each side or until golden brown and crunchy. It's best not to overcrowd the pan, so cook the fish in batches.
Assemble the burgers: I generally put all the ingredients on the table and everyone makes their own burger. Split the buns in half and spread the tartare sauce generously over the bottom of each bun. Top with the lettuce and onion, then the crumbed fish and more of the tartare sauce, then the top bun. Serve immediately.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060714971481/
Pin it: www.pinterest.com.au/pin/399413060714971481/
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