We’ve called this fish burger ‘ultimate’ because, quite simply, it is. Crispy panko-crusted fish, melted mature cheddar, caper mayo sandwiched into a toasted brioche bun and skewered together. Served with crispy wedges and a classic lettuce and tomato side salad. This is the business. The fishy business!
- ½ kg Fish Boneless
- 4 Buns
- 1 Cup Corn Flour
- 1 Cup Bread Crumbs
- 2 Tablespoon Mustard Paste
- 3 Tablespoon White Vinegar
- ½ Cup Mayonnaise
- ½ Teaspoon Red Chili Powder
- ½ Teaspoon Crushed Black Pepper
- Lettuce Leaves (for garnishing
- 2 Eggs
First of all take the boneless fish and cut it into circular shapes. Then add salt, red chili powder, vinegar and black pepper, mix well and marinate it for a while. After that take fish circular piece and coat with corn flour and dip in beaten egg and at the end coat by bread crumbs.
Heat oil in a pan and fry the pieces at their golden brown color. Now cut the buns in half pieces and apply mayonnaise and mustard paste, put lettuce leave on it and fish at the top and cover it with other piece of bun and serve the fish burger.