Serve up a family favourite with these crunchy fish burgers. Perfectly complemented by a herby mayo, it’s big on flavour yet so simple to make.
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes, (+ 30 mins resting time)
(+ 30 mins resting time)
Ingredients
1/2 cup (75g) plain flour
2 Coles Australian Free Range Eggs, lightly whisked
1/2 cup (50g) dried breadcrumbs
1/2 cup (85g) cornmeal (polenta)
2 tsp finely grated lemon rind
4 (about 150g each) white fish fillets (such as Australian or New Zealand pink ling), halved crossways
1/2 cup (150g) whole-egg mayonnaise
1 tbs drained capers, coarsely chopped
1 tbs finely chopped dill
Vegetable oil, to shallow-fry
50g baby rocket leaves
1 baby fennel, finely shaved
4 soft hamburger rolls, split
Oven-baked chips, to serve
Lemon wedges, to serve
Pickled beetroot
2 large beetroot, peeled, cut into matchsticks
2 tbs red wine vinegar
2 tsp caster sugar
1 tsp salt
2 tbs dill sprigs
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the flour and egg in separate shallow bowls. Combine the breadcrumbs, cornmeal and lemon rind in a separate shallow bowl. Season. Lightly coat 1 piece of fish in the flour. Dip in the egg and then the breadcrumb mixture to evenly coat. Place on a plate. Repeat with remaining fish pieces. Place in the fridge for 30 mins to rest.
Step 2
Meanwhile, to make the pickled beetroot, combine the beetroot, vinegar, sugar and salt in a medium bowl. Set aside for 30 mins to pickle. Rinse under cold water. Drain well. Add the dill and toss to combine.
Step 3
Combine the mayonnaise, capers and dill in a small bowl. Season.
Step 4
Heat the oil in a large saucepan over medium-high heat. Cook the fish for 2-3 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel.
Step 5
Combine the rocket and fennel in a medium bowl. Place the rolls on serving plates. Spread the roll bases with half the mayonnaise mixture. Top with the rocket mixture, fish, pickled beetroot and the remaining mayonnaise mixture. Sandwich with the roll tops. Serve fish burgers immediately with the oven-baked chips and lemon wedges.
Prep time20 mins20 minutes, (+ 30 mins resting time)
(+ 30 mins resting time)
Ingredients
1/2 cup (75g) plain flour
2 Coles Australian Free Range Eggs, lightly whisked
1/2 cup (50g) dried breadcrumbs
1/2 cup (85g) cornmeal (polenta)
2 tsp finely grated lemon rind
4 (about 150g each) white fish fillets (such as Australian or New Zealand pink ling), halved crossways
1/2 cup (150g) whole-egg mayonnaise
1 tbs drained capers, coarsely chopped
1 tbs finely chopped dill
Vegetable oil, to shallow-fry
50g baby rocket leaves
1 baby fennel, finely shaved
4 soft hamburger rolls, split
Oven-baked chips, to serve
Lemon wedges, to serve
Pickled beetroot
2 large beetroot, peeled, cut into matchsticks
2 tbs red wine vinegar
2 tsp caster sugar
1 tsp salt
2 tbs dill sprigs
Description
Serve up a family favourite with these crunchy fish burgers. Perfectly complemented by a herby mayo, it’s big on flavour yet so simple to make.
Method
Step 1
Place the flour and egg in separate shallow bowls. Combine the breadcrumbs, cornmeal and lemon rind in a separate shallow bowl. Season. Lightly coat 1 piece of fish in the flour. Dip in the egg and then the breadcrumb mixture to evenly coat. Place on a plate. Repeat with remaining fish pieces. Place in the fridge for 30 mins to rest.
Step 2
Meanwhile, to make the pickled beetroot, combine the beetroot, vinegar, sugar and salt in a medium bowl. Set aside for 30 mins to pickle. Rinse under cold water. Drain well. Add the dill and toss to combine.
Step 3
Combine the mayonnaise, capers and dill in a small bowl. Season.
Step 4
Heat the oil in a large saucepan over medium-high heat. Cook the fish for 2-3 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel.
Step 5
Combine the rocket and fennel in a medium bowl. Place the rolls on serving plates. Spread the roll bases with half the mayonnaise mixture. Top with the rocket mixture, fish, pickled beetroot and the remaining mayonnaise mixture. Sandwich with the roll tops. Serve fish burgers immediately with the oven-baked chips and lemon wedges.
