CRISPY FISH BURG­ERS

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 15 MINS + REST­ING COOK 10 MINS

1 cup plain flour ½ tsp bak­ing pow­der 2 egg yolks, beaten ½ cup chilled wa­ter veg­etable oil for deep fry­ing 4 skin­less white fish fil­lets 4 soft, long bread rolls, split ice­berg let­tuce, sliced cu­cum­ber, sliced tomato, to serve lemon wedges, fries, to serve

SPICY SAUCE

1/ cup egg may­on­naise 3 ¼ cup spicy tomato rel­ish 1 small gar­lic clove, crushed tabasco, to taste Sift flour and bak­ing pow­der to­gether into a bowl. Make a well in the cen­tre. Grad­u­ally stir in egg and wa­ter to make a smooth bat­ter. Sea­son to taste. Set aside 10 mins. Thin with ex­tra wa­ter if re­quired.

2 SPICY SAUCE In a bowl, com­bine all in­gre­di­ents. Sea­son to taste.

3 In a large saucepan, heat oil on high un­til a small piece of bread siz­zles as soon as it is added (180°C). Dip fish pieces into bat­ter, al­low­ing ex­cess to drain off. Deep-fry in 2 batches, 3-4 mins, turn­ing un­til golden and crisp. Drain on pa­per towel.

4 Fill rolls with let­tuce, cu­cum­ber and tomato. Top each with a piece fish and a gen­er­ous dol­lop of sauce. Serve with lemon wedges and fries.

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