I am channelling summer with these fish-burgers. They're everything you love about taking your baby to the beach... minus the swooping seagulls, smelly seaweed and sand eating. Enjoy :) x
Fish Burgers
Ingredients
1/2 cup plain flour
2 eggs
2 1/2 cups white breadcrumbs
1tbs lemon pepper (found in spice section)
700g fish fillets (e.g. whiting, barramundi, perch, gem fish)
2 tbs olive oil
40g butter
4 buns
80g rocket
1/2 cup tartare
Oven baked chips and lemon wedges to serve
Method
1/ Preheat oven to 160. Place flour on a plate. Lightly beat eggs in a shallow dish. Combine breadcrumbs and lemon pepper on a plate.
2/ Coat fish, 1 fillet at a time, in flour. Dip into egg, followed by breadcrumbs, gently pressing crumbs on with your fingers.
3/ Heat oil and butter in a frying pan over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Transfer to a baking tray and pop in the oven to keep warm and crispy.
4/ Top buns with rocket, fish, tartare and bun top. Serve with chips and lemon wedges.
Fish Burgers
Ingredients
1/2 cup plain flour
2 eggs
2 1/2 cups white breadcrumbs
1tbs lemon pepper (found in spice section)
700g fish fillets (e.g. whiting, barramundi, perch, gem fish)
2 tbs olive oil
40g butter
4 buns
80g rocket
1/2 cup tartare
Oven baked chips and lemon wedges to serve
Method
1/ Preheat oven to 160. Place flour on a plate. Lightly beat eggs in a shallow dish. Combine breadcrumbs and lemon pepper on a plate.
2/ Coat fish, 1 fillet at a time, in flour. Dip into egg, followed by breadcrumbs, gently pressing crumbs on with your fingers.
3/ Heat oil and butter in a frying pan over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Transfer to a baking tray and pop in the oven to keep warm and crispy.
4/ Top buns with rocket, fish, tartare and bun top. Serve with chips and lemon wedges.
No comments:
Post a Comment