Panko Bread Crumbed Fish Burger
Ingredients
TANGY HERB MAYO
⅔ cup mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
3 gherkins, finely chopped
5 capers, roughly chopped
¼ red onion, finely diced
1 tablespoon lemon juice
½ teaspoon lemon zest
FENNEL & APPLE SALAD
1 fennel bulb, finely sliced plus a small handful of fennel fronds
1 green apple, cut into thin matchsticks
1 radish, thinly sliced
1 tablespoon lemon juice
CRUMBED FISH
4 x 100g pieces of snapper, tarakihi or gurnard
1 cup plain flour
2 size 7 eggs, whisked
2 cups panko bread crumbs
salt and pepper
rice bran oil for frying
TO SERVE
4 burger buns
20g butter, softened
lemon wedges
Method
TANGY HERB MAYO
1. In a small bowl, combine all herb mayonnaise ingredients.
FENNEL & APPLE SALAD
2. Combine all salad ingredients in a large bowl.
CRUMBED FISH
3. Set yourself up with three bowls. Place flour in one, whisked egg in the second and panko bread crumbs in the third. Season the pieces of fish with salt and pepper. Dip the fish into the flour, making sure all sides are coated. Dust off any excess then dip into the whisked egg, followed by the panko bread crumbs.
4. Heat roughly 2cm of oil in a large pan over a medium heat. Add a pinch of panko bread crumbs to the oil, if it sizzles and floats the oil is hot enough for frying. Carefully add the pieces of fish and fry for 2 minutes on each side or until golden.
TO SERVE
Cut burger buns in half and smear with softened butter. Grill cut side of buns until golden brown. Top buns with a generous helping of tangy herb mayo, crumbed fish and salad. Serve with lemon wedges.
CHEF'S TIP
