Fish burger

By Drum Digital
28 July 2016

Turn simple fish into a five-star homemade burger

By Hope Malau 

Serves: 4

Preparation: 15 min

Cooking: 8 min

30 g pack enchilada seasoning

60 ml (¼ c) flour

2 eggs, beaten

100 g dried breadcrumbs

4 hake fillets

oil, for frying

4 white crusty bread rolls, sliced in half

60 ml (¼ c) mayonnaise

To serve

½ iceberg lettuce, shredded

2 tomatoes, sliced

1 onion, sliced

  1. Mix the seasoning with the flour and some salt and pepper in a bowl. Put the eggs and the breadcrumbs in two separate bowls, then line all three bowls up.
  2. Working in batches, coat the fish in the seasoned flour, then shake off any excess and dip in the egg, followed by the breadcrumbs. Place the coated fish on a plate.
  3. Pour enough oil into a large frying pan so that it covers the base. Heat the oil over medium heat, then fry the fish in batches until golden and cooked through. Drain on kitchen paper and season with sea salt. Keep warm in the oven.
  4. Spread each roll with mayonnaise and a handful of lettuce, then build up your burger with hot fish, tomatoes and onion. Serve with lemon wedges.

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