Any burger – be it a cheeseburger, beef burger or fish burger – is all about the pickles. They should be mouth-puckeringly tart, which is why I like to make my own, as store-bought pickles are often overly sweet.
Any burger – be it a cheeseburger, beef burger or fish burger – is all about the pickles. They should be mouth-puckeringly tart, which is why I like to make my own, as store-bought pickles are often overly sweet.
4 x 120g / 4 1/2 oz skinless firm white fish fillets such as barramundi or cod
4 sesame brioche burger buns
¼ iceberg lettuce (shredded)
2 tablespoons mayonnaise
juice of ½ lemon
For the Cucumber and Onions Pickles
14 fluid ounces rice vinegar
1½ tablespoons superfine sugar
½ teaspoon yellow mustard seeds
5 whole black peppercorns (crushed)
1 clove
1 Lebanese cucumber (thinly sliced into rounds)
¼ red onion (thinly sliced into rings)
For the Fish Burgers
vegetable oil (for deep-frying)
seasoned all-purpose flour (for dusting)
1 egg (lightly beaten)
1⅔ cups panko breadcrumbs
4 x 120g / 4 1/2 oz skinless firm white fish fillets such as barramundi or cod
4 sesame brioche burger buns
¼ iceberg lettuce (shredded)
2 tablespoons mayonnaise
juice of ½ lemon
Method
Fish Burgers is a guest recipe by Matt Moran so we are not able to answer questions regarding this recipe
To make the cucumber and onion pickles, stir the vinegar, sugar, spices and 125 ml (4 fl oz/½ cup) water in a saucepan over a medium–high heat until the sugar dissolves, then season with salt. Remove from the heat and stand to infuse for 10 minutes. Strain into a sterilised container and add the cucumber and onion, pressing to submerge. Cover and refrigerate for at least an hour and up to a couple of days to pickle – the longer you leave it, the better the flavour will be. Drain just before using.
Preheat the oil in a deep-fat fryer or large saucepan to 180°C (350°F). Set up three separate bowls – place the seasoned flour in one, the beaten egg in the next and the panko crumbs in the remaining bowl. Dust each piece of fish first in flour, then the egg, shaking off excess in between. Dip into the crumbs, pressing the crumbs onto the fish to completely cover. Carefully deep-fry the fish in batches (be careful as hot oil will spit) for 3–4 minutes until golden brown and crisp. Drain on paper towels and season to taste.
While the fish is cooking, lightly toast the cut sides of the burger buns. Mix the lettuce, mayonnaise and lemon juice in a bowl to combine and season to taste.
To serve, pile a little lettuce mixture on each bun base, top with a piece of fish and then the pickles and serve hot.
To make the cucumber and onion pickles, stir the vinegar, sugar, spices and 125 ml (4 fl oz/½ cup) water in a saucepan over a medium–high heat until the sugar dissolves, then season with salt. Remove from the heat and stand to infuse for 10 minutes. Strain into a sterilised container and add the cucumber and onion, pressing to submerge. Cover and refrigerate for at least an hour and up to a couple of days to pickle – the longer you leave it, the better the flavour will be. Drain just before using.
Preheat the oil in a deep-fat fryer or large saucepan to 180°C (350°F). Set up three separate bowls – place the seasoned flour in one, the beaten egg in the next and the panko crumbs in the remaining bowl. Dust each piece of fish first in flour, then the egg, shaking off excess in between. Dip into the crumbs, pressing the crumbs onto the fish to completely cover. Carefully deep-fry the fish in batches (be careful as hot oil will spit) for 3–4 minutes until golden brown and crisp. Drain on paper towels and season to taste.
While the fish is cooking, lightly toast the cut sides of the burger buns. Mix the lettuce, mayonnaise and lemon juice in a bowl to combine and season to taste.
To serve, pile a little lettuce mixture on each bun base, top with a piece of fish and then the pickles and serve hot.
Try This Tip
Preserving Carrots, Lettuce And Cucumber In The Fridge
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.