Quick and easy ﬁsh burgers for dinner go great with roast potatoes, sea salt and malt vinegar.
For tartare, combine ingredients in a bowl, season to taste and refrigerate until required.
Dust each ﬁsh ﬁllet with ﬂour, then dip in egg wash, then coat with breadcrumbs, shaking off excess in between.
Heat vegetable oil in a large deep-sided frying pan and cook ﬁsh in batches, turning once, until golden and cooked through (2-3 minutes each side).
Spread rolls with tartare, top bases with lettuce, tomato and cooked ﬁsh ﬁllets, sandwich with tops, serve with extra tartare.
4 white fish fillets about 100 grams each
Plain flour for coating
1 Egg beaten well, to use as egg wash.
1/2 cup vegetable oil
150 grams Fog Dog panko crumbs
4 white rolls or burger buns halved
2 vine-ripened tomatoes sliced
for the tartare:
300 grams good quality mayonnaise
6 gherkins finely chopped
2 tablespoons flat leaf parsley finely chopped
1 tablespoon Capers coarsely chopped
Finely grated rind and juice of 1 lemon
freshly ground black pepper