FILET-O-FISh

prep time: 20 mins
cooking time: 15 mins
Recipe source: STAY FOR LUNCH

ingredients

• 4x 100g white flesh fish fillets, such as basa or snapper

• 4 brioche burger buns

• 4 slices of burger cheese

• panko crumbs

• 1 egg whisked

• Salt and pepper

• butter for buns

• vegetable oil for frying

FOR TARTARE SAUCE:

• 150 whole egg mayonnaise 

• 2tbs Bippi sriracha

• 2tbs dill, chopped

• 1tbs capers, chopped, plus 5ml liquid from jar

• 1tbs lemon juice

• 1tsp Dijon mustard

METHOD

1. Pat the fillets fish dry, and place in the egg was, seasoned with salt and pepper. Then press into the panko crumbs on both sides - press the crumbs well so they don't fall off during frying. 

2. Pour approx 2cm deep of vegetable oil in a frying pan and bring to 170 deg celcius. Gently place the fish in and fry until golden brown on both sides - approx 2min on each side. Remove and place on a wire rack, and season with flakey salt while hot. 

3. Meanwhile, mix all the tartare ingredients in a bowl until well combined. 

4.  Butter the inside of the brioche buns and toast over a pan until lightly brown. Assemble burger spreading the tartare on the base, then the cheese, fish, and more tartare.