Quick & easy fish burgers that you can whip up after a good day on the water. Perfect to put in the middle of the table to be shared along with some hot chips and a few cold beverages.
RECIPE BY: Sam Goodwin
SERVES: 4
PREPARATION: 20 minutes
COOKING: 10 minutes
INGREDIENTS
4 x 100g portion Snapper, or other firm white flesh fish
1 cup flour
3 Eggs
1 cup Panko breadcrumbs
1/3 cup Parmesan, finely grated
2 tsp Dried parsley flakes
½ Lemon, zest of
1 tbsp Sea salt flakes
4 Burger buns
Cos lettuce leaves
YOGHURT TARTARE
¼ cup Natural yoghurt
¼ cup Sour cream
½ bunch Dill, finely chopped
1 tsp Dijon mustard
1 tbsp Capers, roughly chopped
PICKLED SHALLOTS
2 French shallots, finely sliced
½ cup White wine vinegar
½ cup Sugar
1 tsp Salt
1 tsp Whole black peppercorns
1 tsp Mustard seeds
HOW
1. To prepare fish burgers, place flour in one dish, beat eggs in second dish. In a third dish, combine panko, parmesan, parsley, lemon zest, and salt flakes to form fish crumb.
2. Coat each piece of fish in flour, then egg, and then coat liberally in crumb mixture. Set aside until ready to cook.
3. To make yoghurt tartare, in a small bowl combine all ingredients. Season to taste with salt.
4. To make pickled shallots, slice shallots & place in small heat proof bowl. Meanwhile, place vinegar, sugar, salt, spices & ¼ cup water into small saucepan over medium heat. Heat and stir until sugar is dissolved. Pour over shallots and allow to pickle for a minimum of 20 minutes. Strain shallots when ready to serve.
5. To cook the fish, heat large frying pan with 3 tbsp olive oil over medium heat. When pan is hot add fish. Shallow fry fish until crumbs are golden & crispy; about 2-3 minutes each side.
6. Lightly toast cut burger buns. To assemble, start with a liberal amount of tartare sauce, then the lettuce, top with fish, and finish with pickled shallots. Serve.