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Crumbed whiting burgers with cabbage slaw and coconut mayo
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Indulge in gourmet fish burgers with crispy slaw and fresh coconut mayo.
Ingredients:
  • 1 egg
  • 125ml sunflower oil
  • 125ml olive oil
  • 40.40 gm coconut cream
  • 13.60 gm desiccated coconut, toasted
  • 75g plain flour
  • 2 tsp lemon pepper seasoning (see notes)
  • 2 eggs, lightly beaten
  • 125g breadcrumbs
  • 8 x 100g skinless whiting fillets
  • Sunflower oil, to deep-fry
  • 4 bread rolls, split
  • 320.00g cabbage
  • 1 carrot, grated
  • 40.00 ml chopped coriander leaves, plus extra leaves to garnish
Instructions:
  • For the coconut mayo, add the egg to a small food processor. While blending, gradually drizzle in the oils in small amounts until the mixture begins to thicken.
  • Drizzle in the rest of the oil in a gentle, continuous stream while whisking until the mixture is thick and light in color. Gently fold in the coconut cream and desiccated coconut. Refrigerate until you're ready to enjoy.
  • Combine all the ingredients in a bowl with half of the coconut mayo, season to taste, and mix well. Set aside until serving.
  • In a bowl, mix together the flour and lemon pepper seasoning. Then, place the eggs in one bowl and breadcrumbs in another. Dip the fish into the flour mixture first, then in the egg, and finally coat it in breadcrumbs until fully coated.
  • Preheat oil in a large pan to 190C (test with a bread cube - it should turn golden in 30 seconds), then fry fish in batches for 2-3 minutes until crispy and golden. Drain on paper towel.
  • Present the fish in rolls filled with slaw, topped with the reserved coconut mayo, and garnished with additional coriander for an extra burst of flavor.

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