A fuss-free fish burger which comes together in twenty minutes and is sure to be a hit with the entire family! The zingy dressing makes this sustainably-caught fish shine and the golden crispy edges from the panko crumb will have the kids coming back for seconds.
Serves 2
Ingredients
½ C Greek yoghurt
1 tbsp Kewpie mayonnaise
1 tsp dijon mustard
1 tbsp capers, finely chopped
1 spring onion, finely chopped
1 tsp dill, finely chopped
1 tbsp pickle juice
½ tsp salt
280g Barramundi, remove skin, cut into 4 pieces
¼ C corn flour, seasoned with salt and pepper
1 egg, whisked
1 C panko crumbs
Vegetable oil for frying
2 brioche buns
2 pieces cheese
Lettuce
Pickled red onion
Method
Start by making the dressing by combining the yoghurt, kewpie, mustard, capers, spring onion, dill, pickle juice and salt.
Next crumb the fish, starting with the corn flour, followed by the egg then the panko crumb.
Heat a large fry pan on medium-high heat and add in oil so that it reaches about 1cm up the side of the pan.
Once hot, add in the pieces of fish, ensuring not to crowd the pan. Watch the heat of the oil to ensure the crumb doesn’t burn.
After 2 mins or when one side is golden, flip and continue cooking the other side for another couple of minutes.
Remove from the pan and place on some paper towel to absorb any excess oil.
In another pan on medium heat, slightly warm the brioche.
To assemble the burger, place a large spoon of sauce on the brioche, followed by the cheese, fish, more sauce, pickled red onion, lettuce and top of the brioche bun.
