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Good Friday fish burgers

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 160g (1 cup) wholemeal self-raising flour
  • 250ml (1 cup) cold water
  • 4 (about 180g each) white fish fillets (like snapper)
  • Grapeseed oil, to shallow-fry
  • 4 sourdough bread rolls
  • 235g (1 cup) whole egg mayonnaise
  • 1/2 cup fresh dill, finely chopped
  • 2 cups mixed salad leaves
  • 2-3 whole dill pickles, thinly sliced lengthways


  • 1
    Preheat the oven to 160C/140C fan forced. Place the flour in a bowl. Make a well in the centre and pour in the water. Whisk until smooth. Season.
  • 2
    Gently coat the fish in the batter. Pour enough oil to come 2cm up the side of a frying pan. Heat over medium heat until a cook’s thermometer reaches 180C (when hot enough, bubbles should stream from the tip of a wooden spoon placed in the oil). Cook fish for 2-3 minutes each side or until golden. Drain on a plate lined with paper towel. Season with salt.
  • 3
    Meanwhile, place the rolls in the oven to warm through. Combine the mayonnaise and dill in a bowl.
  • 4
    Cut the rolls in half and spread the bases with a little mayo mixture. Top each with a piece of fish, an extra drizzle of mayo mixture and a handful of the salad leaves. Close the roll. Place 1 slice of pickle on top and another the opposite way to form a cross.

Source: taste.com.au


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