With a delicious mayonnaise tartare sauce, these hoki fish fillet burgers are delish! And all served on soft bread rolls with lettuce, tomato and avocado.
- 4 x 140 g frozen hoki fillets, uncrumbed, thawed
- ⅓ cup plain flour
- Salt and pepper, to taste
- 2 eggs, lightly beaten
- 1 ½ cups panko breadcrumbs
- vegetable oil, for frying
- 4 soft bread rolls, halved
- 4 butter lettuce leaves
- 1 vine-ripened tomato, sliced
- 1 avocado, quartered, sliced
- ⅔ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp drained, chopped capers
- ¼ cup finely chopped baby cornichons
- 2 tsp lemon juice
- To make tartare sauce, combine all ingredients in a small bowl. Mix well. Set aside.
- Pat fish dry with absorbent kitchen paper. Dust in flour seasoned with salt and pepper and shake away excess. One at a time, dip in eggs, then coat in breadcrumbs, pressing on lightly.
- Heat enough oil in a large, deep frying pan to shallow-fry over a medium to high heat. Add fish. Cook for about 3 minutes on each side, or until golden brown and cooked. Drain on absorbent kitchen paper.
- Divide lettuce and tomato among bases of rolls. Top with fish, tartare sauce and avocado. Replace tops.
These can be replaced with any thin white fish fillets such as snapper or flathead.
Frozen hoki fillets can be found in the freezer section of major supermarkets.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||10.6 g|
|Total carbohydrates||77.1 g|
|- Sugars||9.3 g|
|Dietary fibre||5.3 g|