Crumbed Fish Burger with Cucumber Pickle, Potato Wedges & Tartare Sauce

Preheat oven to 200°C. Line baking tray with baking paper. Cut the potatoes in half then into 1-2 cm wedges. Place potato wedges onto prepared tray. Drizzle with oil and season with salt and pepper. Add to the top shelf of the oven and bake for 25 minutes, flipping half way through, until crisp and golden.

Break up lettuce. Using a peeler, peel cucumber into thin ribbons. Peel and thinly slice ¹⁄₂ of the red onion (you will have some leftover). Combine cucumber, sliced onion (to taste), vinegar, sugar, 1 tsp salt and pepper in a bowl and place in fridge until ready to serve.

Tip! There will be leftover pickled cucumber but it will last for a long time and be wonderful as an accompaniment to all kinds of things.

Pat fish dry with a paper towel (see tip). Season with salt and pepper. Whisk egg in a large bowl. Place flour in a large bowl (or plate). Dust fish with flour, dip in egg and coat in breadcrumbs. Set aside on a plate.

Tip! If the fish fillets are a little big, you can cut in half to fit them in the buns.

Heat oil in non-stick pan over medium heat and cook crumbed fish for about 2-4 minutes per side or until golden brown and just cooked through. Cut the burger buns in half and lightly grill the cut side in the same pan used for the fish.

Tip! Add enough oil to swirl and cover the base of the pan. Cooking time may vary, depending on the thickness of the fish fillets.

Spread bottom half of each bun with tartare sauce. Add shredded lettuce, top with crumbed fish, pickled cucumber and top with the bun. Enjoy!

Preheat oven to 200°C. Line baking tray with baking paper. Cut the potatoes in half then into 1-2 cm wedges. Place potato wedges onto prepared tray. Drizzle with oil and season with salt and pepper. Add to the top shelf of the oven and bake for 25 minutes, flipping half way through, until crisp and golden.

Break up lettuce. Using a peeler, peel cucumber into thin ribbons. Peel and thinly slice ¹⁄₂ of the red onion (you will have some leftover). Combine cucumber, sliced onion (to taste), vinegar, sugar, 1 tsp salt and pepper in a bowl and place in fridge until ready to serve.

Tip! There will be leftover pickled cucumber but it will last for a long time and be wonderful as an accompaniment to all kinds of things.

Pat fish dry with a paper towel (see tip). Season with salt and pepper. Whisk egg in a large bowl. Place flour in a large bowl (or plate). Dust fish with flour, dip in egg and coat in breadcrumbs. Set aside on a plate.

Tip! If the fish fillets are a little big, you can cut in half to fit them in the buns.

Heat oil in non-stick pan over medium heat and cook crumbed fish for about 2-4 minutes per side or until golden brown and just cooked through. Cut the burger buns in half and lightly grill the cut side in the same pan used for the fish.

Tip! Add enough oil to swirl and cover the base of the pan. Cooking time may vary, depending on the thickness of the fish fillets.

Spread bottom half of each bun with tartare sauce. Add shredded lettuce, top with crumbed fish, pickled cucumber and top with the bun. Enjoy!