Fish schnitzel burg­ers


Australian Women’s Weekly NZ - - JULIE GOOD­WIN -

1/2 cup (75g) plain flour 2 eggs 2 cups (140g) fresh bread­crumbs 1/4 cup fresh dill sprigs, chopped finely 2 ta­ble­spoons finely grated lemon rind 600g bone­less white fish fillets veg­etable oil, for shal­low-fry­ing 4 burger buns 2/3 cup (200g) sweet chilli may­on­naise or chipo­tle may­on­naise 1/4 ice­berg let­tuce, shred­ded finely 2 spring onions, sliced thinly sweet chilli sauce and potato wedges, to serve 1 Sea­son the flour with salt and pep­per in a shal­low bowl. Beat eggs with 1 ta­ble­spoon of wa­ter in an­other shal­low bowl. Com­bine bread­crumbs with dill and rind in a separate shal­low bowl. 2 Dip each piece of fish into flour, shake away ex­cess. Dip into egg, drain­ing the ex­cess, then press on bread­crumb mix­ture. 3 Pour oil un­til 5mm deep in a large fry­ing pan. Heat over medium heat un­til oil is hot. Cook the fish, in batches, for 2 min­utes each side or un­til golden brown and just cooked through. The tem­per­a­ture of the oil is crit­i­cal. If it is too hot, the fish will brown be­fore it cooks through. If it’s not hot enough, too much oil will be ab­sorbed into the crumbs and the re­sult will be oily and un­pleas­ant. Re­move from the pan and drain on pa­per tow­els; cover with foil to keep the fish warm while cook­ing the next batch. 4 To as­sem­ble the burg­ers, split buns in half. Spread the bases of the buns with half the may­on­naise. Top with shred­ded let­tuce and onion, then the fish schnitzels, the re­main­ing may­on­naise and bun tops. Serve with chilli sauce and potato wedges. Not suit­able to freeze or mi­crowave.

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Fish schnitzel burg­ers

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