Crispy Fish Burgers
Equipment
Ingredients
Main ingredients
boneless cod fillets (raw)
2 piece
panko breadcrumbs
30 g
medium egg (beaten)
1 piece
cornflour
1 tbsp
dried parsley
1 tsp
salt
0 to taste
black pepper
0 to taste
low-calorie cooking spray
0 as needed
To serve
bread rolls (cut in half)
2 piece
rocket
20 g
tartare sauce
1 tbsp
light mayonnaise
1 tbsp
lemon juice
0.5 tbsp
Instructions
Preheat oven
Preheat the oven to 160°C and line a baking tray with non-stick baking paper.
Prepare coating
In a small bowl, combine the cornflour, parsley, salt and pepper and mix. Coat the cod fillets well in the cornflour mixture.
Bread the fish
Add the egg and breadcrumbs to two clean bowls. Dip the first fillet in the egg then in the breadcrumbs coating on all sides. Place onto the baking tray and repeat with the second fillet.
Bake the fish
Spray the top of the cod fillets with low-calorie cooking spray and place the tray into the oven for 12 minutes. Turn the fillets over and respray with low-calorie cooking spray, cook for a further 15 minutes. The breadcrumbs should be golden brown, and the cod should be flakey and cooked through.
Make tartare sauce
In a small bowl, combine the mayonnaise, tartare sauce and lemon juice mix until smooth.
Assemble burgers
Spread the tartare sauce mixture onto the top and bottom of the bread rolls. Once cooked, add a cod fillet to each bun, top with rocket and place the top half of the bun on top. Serve with an accompaniment of choice.
Storage
Fish can be frozen separately. Prepare fresh tartare sauce and salad when reheating.
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