Name: Crunchy fish burgers
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 1
Ingredients: 75g plain flour; 2 Free Range Eggs, lightly whisked; 50g breadcrumbs; 85g cornmeal; 2 tsp lemon rind, finely grated; 4 (about 150g each) white fish fillets (such as Australian or New Zealand pink ling), halved crossways; 150g mayonnaise; 20.00 ml drained capers, coarsely chopped; 20.00 ml dill, finely chopped; Vegetable oil, to shallow-fry; 50g baby rocket leaves; 1 baby fennel, finely shaved; 4 soft hamburger rolls, split; Oven-baked chips, to serve; Lemon wedges, to serve; 2 large beetroot, peeled, cut into matchsticks; 40.00 ml red wine vinegar; 10.00 gm caster sugar; 2.40 gm salt; 40.00 ml dill sprigs

Crunchy fish burgers

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Prep Time:
50 minutes

Cook Time:
10 minutes

Total Time:
60 minutes

Indulge in crispy fish burgers with tangy pickled beets, fresh dill mayo, and peppery rocket.

Ingredients:

75g plain flour
2 Free Range Eggs, lightly whisked
50g breadcrumbs
85g cornmeal
2 tsp lemon rind, finely grated
4 (about 150g each) white fish fillets (such as Australian or New Zealand pink ling), halved crossways
150g mayonnaise
20.00 ml drained capers, coarsely chopped
20.00 ml dill, finely chopped
Vegetable oil, to shallow-fry
50g baby rocket leaves
1 baby fennel, finely shaved
4 soft hamburger rolls, split
Oven-baked chips, to serve
Lemon wedges, to serve
2 large beetroot, peeled, cut into matchsticks
40.00 ml red wine vinegar
10.00 gm caster sugar
2.40 gm salt
40.00 ml dill sprigs

Instructions:

In one shallow bowl, add the flour and in another shallow bowl, crack the egg. In a separate shallow bowl, combine the breadcrumbs, cornmeal, and lemon rind. Season the mixture. Lightly coat each piece of fish in the flour, then dip in the egg, and finally coat with the breadcrumb mixture evenly. Transfer coated fish to a plate. Repeat with the remaining fish pieces. Chill in the fridge for 30 minutes before cooking.
For the pickled beetroot, mix beetroot with vinegar, sugar, and salt in a bowl. Let sit for 30 minutes to pickle. Drain, rinse with cold water, then toss with dill.
Mix together the mayonnaise, capers, and dill in a small bowl. Season to taste.
In a large saucepan over medium-high heat, heat the oil until shimmering. Sear the fish for 2-3 minutes per side until it turns golden brown and is fully cooked. Let it rest on a plate lined with paper towel to absorb any excess oil.
In a medium bowl, mix rocket and fennel. Spread half of the mayonnaise mixture on the roll bases placed on serving plates. Top with rocket mixture, fish, pickled beetroot, and the remaining mayonnaise mixture. Complete the burgers with the roll tops and serve them immediately with oven-baked chips and lemon wedges.

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