The lighter way to enjoy a lunch time burger!OK so generally burgers are related to beef and fish is not often part of the secret burger club. It should also be said that HAMburger meat doesn’t usually have ham either! So why not do the deal with fish for a change? With the addition of charcoal brioche rolls you have a rather striking visual to go with the “lighter than beef” crumbed fish filling. Inside, there’s a bunch of flavour, with red onion, dill, lemon juice and chilli. You might be forgiven for straying from the beef burger club into this light, tangy, delicious and strikingly handsome “specialty burger”!
Course Main Course, Snack
Cuisine Fast Food, Modern, Street Food
Keyword basa, burger, fast food, fish, seafood, Street Food
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author cooking at home is fun
small pot for deep frying fish
4firm fish fillets
1 ½cupspanko crumbs
1birds eye chillifinely sliced
In 2 separate dishes, place flour with salt and pepper in one dish and panko crumbs in the other.
In another dish whisk the egg and milk together. Coat fish in flour, egg and panko crumbs. Repeat
the process for each piece of fish.
In a small bowl mix together, yoghurt, lemon juice and dill, set aside.
In a frypan, add oil on medium-high heat, cook fish for 3-4 minutes each side until fish is golden. On
a brioche bun, assemble fish burger with: lettuce, tomato, red onion, dill yoghurt and chilli if desired.