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WA BARRAMUNDI BURGER
Serves
Prep Time15 mins
Cook Time 10 mins
Tip
Chill the crumbed fish before frying to help the crumb stick
INGREDIENTS
2
Mark Yates
1
Herb & Garlic Panko Crumbs
2
Soft White Bread Rolls
¼
Red Onion, thinly sliced
½
Cucumber, shaved
4
Iceberg Lettuce Leaves, shredded, Flour and Egg wash for crumbing, Homemade Tartare Sauce (see included recipe)
LET’S GET COOKING
1. Coat the fish portions in flour then into the egg wash then roll and press into the panko crumbs.
2. Once coated place onto a plate and put into the refrigerator to chill. Heat a large frying pan with 1Tbsp olive oil.
3. Place the barramundi into the pan and cook for 3-4min each side until cooked through.
4. Mix the iceberg lettuce with some of the tartare sauce and place on the base of the bun.
5. Gently place the barramundi fillet on then layer on the cucumber and onion.
6. Add some more tartare to the top of the bun then rest on top.
7. Serve with a side of fresh cooked wedges or, for an authentic burger dish, coleslaw, onion rings and a pickle.
