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Fish burger and fries
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
"Delicious crispy fish burger served with baked potato chips, a healthier option to satisfy your fast food cravings."
Ingredients:
  • 1 (about 450g) firm white fish fillet (like deep ocean perch or ling)
  • 45g (1/2 cup) dried (packaged) breadcrumbs
  • 40.00 ml fresh continental parsley, finely chopped
  • 1 garlic clove, crushed
  • Salt & freshly ground black pepper
  • Plain flour, to dust
  • 1 egg white, lightly whisked
  • 4 butter lettuce leaves, shredded
  • 4 wholemeal bread rolls, split horizontally
  • 4 thick ripe tomato slices
  • 1 carrot, shredded
  • 39.60 gm low-fat mayonnaise, to serve
  • 2 large (about 650g) long desiree potatoes, peeled, cut lengthways into 1cm-wide sticks
  • 4.60 gm olive oil
Instructions:
  • Preheat your oven to 250°C. Place one oven shelf on the second-to-top rack and the other on the bottom rack. Line two baking trays with non-stick baking paper.
  • In a large bowl, coat the potato pieces with oil and season generously with salt and pepper. Arrange the potatoes in a single layer on a lined baking tray. Bake on the top shelf of the preheated oven for 20 minutes or until they turn light golden brown.
  • Cut the fish fillet into quarters evenly, ensuring to trim any thin ends. In a small bowl, combine the breadcrumbs, parsley, garlic, salt, and pepper. Use your fingers to rub the mixture firmly to evenly distribute the garlic.
  • Prepare a breading station by placing flour and egg white in separate shallow bowls. Coat each piece of fish in flour, dip in the egg white, and then press into the breadcrumb mixture until evenly coated. Place coated fish on a lined tray and set aside.
  • Use an egg lift to flip fries, then move them to the lower oven shelf. Place fish pieces on the top shelf. Bake for another 10 minutes or until the fish easily flakes with a fork.
  • Assemble the sandwich by layering lettuce on the bottom half of the bread rolls, topping with tomato, carrot, fish, and a dollop of mayonnaise. Close the sandwich with the top halves of the rolls and serve promptly with the fries.

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