Burger Bar

For a finger-licking and fun meal, serve homemade burgers with some hard-to-resist onion rings on the side, suggests NZ House & Garden Food Editor Sally Butters.

WASABI-CRUMBED SNAPPER BURGERS Snapper makes superlative fish burgers but other varieties of firm

job. white fish can also do the

4 pieces fresh snapper (each piece about 100g)

¼ cup flour

1 tsp salt

½ cup Japanese mayonnaise*, plus extra for spreading

1 tsp wasabi paste

1 cup panko breadcrumbs

1 tbsp sesame seeds

Oil for frying

4 medium-size bread rolls, halved

2 cups finely shredded iceberg lettuce Bread & butter pickles, pickled cucumber or gherkins

Flaky sea salt for serving

Dredge snapper in combined flour and salt, shaking to remove any excess.

Mix mayonnaise with wasabi paste in a flat dish. Combine panko crumbs and sesame seeds in a second dish.

Coat floured fish with mayonnaise mixture before dipping in and completely coating in the panko mix.

Heat about 1cm of oil in a non-stick pan. Fry fish for 2-3 minutes each side until golden and cooked through.

Assemble burgers by spreading a layer of extra mayonnaise on the base of each bun. Add shredded lettuce, top with the fish and some pickles. Season with a little flaky sea salt and serve immediately. Makes 4

* From Asian grocers and some supermarkets.