Crumbed Fish Burger with Cucumber Pickle, Potato Wedges & Tartare Sauce
- Prep time: 30 minutes
- Calories: 580
- 1 2 Pack of Hamburger Buns
- 2 of Fish Fillets
- 1 of Egg (pantry)
- 1⁄8 Cup of Plain Flour
- 40 g of Panko Bread Crumbs
- 1⁄2 of Baby Cos Lettuce
- 1⁄4 Cup of Tartare Sauce
- 1 of Red Onion
- 1 of Lebanese Cucumber
- 1⁄4 Cup of Apple Cider Vinegar
- 1 3g Pack of Sugar
- 450 g of Royal Blue Potatoes
Roast Potatoes: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.
Prepare Ingredients: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.
Crumb Fish: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.
Cook Fish: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 hamburger buns in half and lightly grill the cut side in the same pan used for the fish.
You Plate It:Spread bottom half of each bun with tartare sauce. Add shredded lettuce, top with crumbed fish, pickled cucumber and top with the bun. Enjoy!