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Fish burgers with tartare sauce
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Delicious fish burgers with crunchy coleslaw, rocket, and tartare sauce - perfect for the whole family.
Ingredients:
  • 75g plain flour
  • 2 Free Range Eggs, lightly whisked
  • 75g breadcrumbs
  • 1 lemon, zested, juiced
  • 50.00 ml dill, finely chopped
  • 4 (about 100g each) white fish fillets (such as hoki or pink ling)
  • 160g mayonnaise
  • 2 gherkins, finely chopped
  • 20.00 ml baby capers, finely chopped
  • Vegetable oil, to shallow-fry
  • 4 Soft Bread Rolls, halved, toasted
  • 250g pkt Brand Coleslaw Mix
  • 120g pkt Baby Rocket
Instructions:
  • In individual bowls, set aside the flour and egg. In a separate bowl, mix breadcrumbs, lemon zest, and 2 tablespoons of chopped dill. Don't forget to season the mixture.
  • Gently coat the fish in flour, dip in egg, and then breadcrumb mixture for a uniform coating. Transfer to a plate and chill in the fridge for 10 minutes to set.
  • In a medium bowl, mix together mayonnaise, gherkin, capers, the rest of the dill, and 2 teaspoons of lemon juice.
  • In a large frying pan over medium-high heat, fry the fish for 2-3 minutes on each side until golden brown and cooked through. Then, transfer the fish to a plate lined with paper towel.
  • Place the roll bases on serving plates. Mix the coleslaw with one-third of the mayonnaise mixture. Top the bases with the dressed coleslaw, fish, the rest of the mayonnaise mixture, and half the rocket. Add the roll tops. Serve with the remaining rocket.

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