Fish Burger

Fish Burger

Fish burgers combine all of the best of its ingredients: crunchy, flavourful fish, soft buns, fresh cucumber, crunchy coleslaw and a flavourful sauce. 

With much opportunity to adapt and add to your liking, these fish burgers can quickly become a family favourite.

Fish Burger with homemade slaw and sauce

Ingredients

  • 4 fillets of your favourite fish, barramundi or snapper, skinless and boneless 
  •  2 eggs 
  •  ¼ cup of plain flour  
  •  1 cup of breadcrumbs, either homemade with stale bread, panko or a cornflake breadcrumb.
  •  4 soft round rolls, wholewheat  
  •  ¼ cup frying oil, oil with higher smoke point like vegetable oil, rice oil or sunflower oil (this is for kitchen safety) 

coleslaw

  •  1 cup of white and/or purple cabbage, thinly sliced 
  •  1 large carrot, thinly sliced 
  •  ⅓ cup parsley leaves, coarsely chopped
  •  Coleslaw sauce (optional), 2 tablespoons each of dijon mustard and apple cider vinegar 
  •  ¼ teaspoon each of salt and black pepper 

sauce

  • 1 cup mayonnaise 
  •  1 lemon juiced and zest 
  •  1 tablespoon of herbs, dill or coriander, coarsely chopped
  • 1 large cucumber, thinly sliced 

Method

1. Ensure your fish fillets are de-boned and skinless, cut into fillet squares according to your bun.  


2. Dab them with paper towel to remove excess moisture then use the wet-and-dry method to coat the fillet: flour, egg, breadcrumbs and so on until fully covered. 

3. Heat oil in a medium-high pan until it slides easily along the pan, then fry fish in the oil. When the crumbs are golden brown (3-5 minutes) flip and fry on the other side. 

4. Combine cut cabbage, carrot and parsley and combine in a bowl. Toss through coleslaw sauce if applicable.  

 5. Make fillet sauce by combining the mayonnaise, the lemon and the herbs.  

6. Build burger: sauce on the bottom, the fillet, the cucumber and coleslaw and the top bun. You can serve this with chips like sweet potato chips, or another kind of salad. 


note: 

Cornflakes as breadcrumbs is a great way to get that extra flavour and crunch. Lightly crush the cornflakes to a manageable size, then do the wet-and-dry method as explained above. The cornflakes get crispy and add a depth of flavour. You may have to adapt the temperature or cooking time as the cornflakes cook quicker. 

The coleslaw sauce is a great addition to bind the coleslaw and add depth of flavour. Alternatively, you can add the lemon herb sauce to the coleslaw first. 

Burgers build tip: lay the sauce down first to make a protective layer for the soft bun. You can add strongly-flavoured cheese like parmesan or gruyere to add a nutty flavour. The fish and cucumber will be sweet and a bit salty, so try to balance it with nutty, peppery flavours.