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Crispy fish burger recipe
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Crispy fish burger with aioli and tangy cucumber pickle. A mouthwatering favorite!
Ingredients:
  • 1 egg, lightly whisked
  • 2 tsp Vegetable Stock Powder
  • 50g (1 cup) panko breadcrumbs
  • 2 (about 150g each) skinless cod fillets
  • 150g (1/2 cup) aioli
  • 20.00 ml chopped dill leaves
  • Sunflower or vegetable oil, to shallow fry
  • 2 soft round buns, such as brioche buns,, split, lightly toasted
  • Shredded iceberg lettuce, to serve
  • 1 large Lebanese cucumber, thinly sliced crossways
  • 60ml (1/4 cup) apple cider vinegar
Instructions:
  • Prepare a breading station with three bowls: one with flour and stock powder, one with beaten egg, and one with breadcrumbs. Dredge each fish fillet in the flour mixture, then dip in egg, and coat with breadcrumbs. Place coated fillets on a baking tray and continue with the remaining fish.
  • In a small bowl, mix together the cucumber, vinegar, sugar, and 1 tsp of salt until well combined. Cover and let it sit to lightly pickle.
  • Combine aioli and fresh dill in a small bowl and mix until well blended. Set aside for later use.
  • Heat oil in a medium non-stick frying pan over medium heat, ensuring it comes 5ml up the side of the pan. Cook fish for 2-3 minutes per side until golden and cooked through. Drain on a paper towel-lined plate.
  • Spread the dill aioli generously on each bun. Add the fish, lettuce, quick pickle, and bun tops. Serve promptly to enjoy at its best.

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