Impress the family at your next summer barbeque with the fish burger of all fish burgers, compete with pickles, beetroot and a fried egg!
Serves 4
INGREDIENTS:
4 burger buns, buttered
6 tablespoons tartare sauce
8 tablespoons tomato jam/relish
8 slices pickle
8 slices tomato
4 leaves cos lettuce
4 tablespoons American mustard
4 eggs
8 slices beetroot
4 slices tasty cheese
4 fish filets
¼ red onion, sliced
¼ lemon
Panko Crumb:
Flour
1 egg
Panko crumbs
METHOD:
- Put flour, 1 egg (vigorously stirred with a fork), and panko crumbs into 3 seperate bowls. Take one fish fillet & dust each side with the flour, then dip each side in the egg, then place each side in the panko crumbs. Repeat for each piece of fish and set aside.
- Chop the tomato, pickles, red onion and set aside with the washed lettuce leaves.
- Warm oil in a fry pan and place panko-crumbed fish inside to cook. Turn once golden.
- As fish fillets are cooking, fry the four eggs in another pan. Season the fish and eggs with salt and pepper.
- While fish and eggs are cooking, add the buns (butter side down) to either pans and allow to toast. Remove once golden.
- Remove the fish and eggs from the heat. Squeeze lemon juice over the fish.
- Top the bottom half of each toasted bun with a tablespoon of tomato jam, 2 slices of beetroot, and then the fish. On top of the fish, add a leaf of lettuce, 2 slices of tomato, 1 slice of cheese and a fried egg.
- On the underside of the top bun half add 1 tablespoon tartare sauce, 2 slices of pickles and some sliced red onion.
- Place the top and bottom together and serve.
Available at Burger Burger
