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.
