Crumbed and fried fish and creamy, tangy mayo wrapped in burger buns can’t be beat. These are seriously good fish burgers.
500g skinned and boned slim fillets of white fish
2 size 6 (medium) free-range eggs
Pinch of salt
2 Tbsp standard flour
1 cup panko crumbs
6 size 6 (medium) free-range eggs, at room temperature
1 cup mayonnaise
1 large Tbsp finely chopped gherkin
2 Tbsp chopped capers
3 Tbsp finely chopped parsley
Finely grated zest 1 lemon
1 Tbsp lemon juice
Olive oil for frying
Flaky sea salt
8 burger buns, toasted if preferred
8 or more buttercrunch or iceberg lettuce leaves
1 Cut fish into manageable pieces to fit the burger buns. Whisk eggs with a pinch of salt in a dish. Dust fish with flour, shake off excess, then dunk in beaten egg, let excess drip off, then coat in panko crumbs. Transfer to a plate as they are done. Chill for 30 minutes.
2 Hard-boil eggs for mayo for 8 minutes Read here. Discard half the whites and chop the rest with the yolks. In a bowl mix chopped eggs with mayonnaise, gherkin, capers, parsley, lemon zest and juice. Cover surface of bowl and refrigerate until required.
3 Shallow fry fish in hot oil until golden. Transfer to a plate as done and sprinkle with flaky sea salt.
4 Split burger buns, toast of desired, and spread with mayonnaise sauce. Assemble burgers with lettuce, fish fillets and more sauce. Serve immediately.
What sort of eggs should you use for the mayo sauce? Really fresh, or a week old? Read here.
Use the best brand of ready-made mayo you can find – I opt for Best brand mayo.
Photography Aaron McLean http://www.aaronmclean.com