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Good Friday fish burgers
Good Friday fish burgers
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Georgia Barnes' Easter-inspired crispy fish burgers, a delightful twist on hot cross buns.
Ingredients:
  • 160g (1 cup) wholemeal self-raising flour
  • 250ml (1 cup) cold water
  • 4 (about 180g each) white fish fillets (like snapper)
  • Grapeseed oil, to shallow-fry
  • 4 sourdough bread rolls
  • 235g (1 cup) whole egg mayonnaise
  • 125.00 ml fresh dill, finely chopped
  • 500.00 ml mixed salad leaves
  • 2-3 whole dill pickles, thinly sliced lengthways
Instructions:
  • Preheat the oven to 160C/140C fan forced. Place flour in a bowl, create a well in the center, pour in the water, and whisk until smooth. Season to taste.
  • Coat the fish in the batter and carefully place it in the frying pan with oil filled up to 2cm. Heat the oil to 180C and fry the fish until golden on each side for 2-3 minutes. Drain on paper towel and season with salt.
  • While the rolls are warming in the oven, mix the mayonnaise and dill in a bowl.
  • 1. Slice the rolls in half and generously spread the bases with the delightful mayo mixture. Layer each with a piece of delicious fish, an additional drizzle of the mayo blend, and a generous handful of vibrant salad leaves. Close the roll and top it with 2 pickle slices arranged in a cross shape.

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