Fish schnitzel burgers
MAKES 4 PREP AND COOK TIME 30 MINUTES
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.