Fish burger and fries

This crunchy crumbed fish burger with oven chips is a low-fat alternative to the take-away favourite.

Recipe «Fish burger and fries» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 firm white fish fillet, 45g dried breadcrumbs, 2 tbsp fresh continental parsley, finely chopped, 1 garlic clove, crushed, Salt & freshly ground black pepper , Plain flour, to dust, 1 egg white, lightly whisked, 4 butter lettuce leaves, shredded , 4 wholemeal bread rolls, split horizontally, 4 thick ripe tomato slices, 1 carrot, shredded, 2 tbsp low-fat mayonnaise, to serve, 2 large long desiree potatoes, peeled, cut lengthways into 1cm-wide sticks, 1 tsp olive oil, Salt & freshly ground black pepper.

Ingredients:

• 1 firm white fish fillet 
• 45g dried breadcrumbs 
• 2 tbsp fresh continental parsley, finely chopped 
• 1 garlic clove, crushed 
• Salt & freshly ground black pepper 
• Plain flour, to dust 
• 1 egg white, lightly whisked 
• 4 butter lettuce leaves, shredded 
• 4 wholemeal bread rolls, split horizontally 
• 4 thick ripe tomato slices 
• 1 carrot, shredded 
• 2 tbsp low-fat mayonnaise, to serve 
• 2 large long desiree potatoes, peeled, cut lengthways into 1cm-wide sticks 
• 1 tsp olive oil 
• Salt & freshly ground black pepper 

Instructions

1. Preheat oven to 250°C. Position 1 oven shelf in the second top rack of the oven and another in the bottom rack. Line 2 baking trays with non-stick baking paper.
2. To make the fries, place the potato pieces in a large bowl and add the oil. Season with salt and pepper, and toss gently to combine well. Place the potato pieces, in a single layer, on 1 of the lined trays. Bake in preheated oven, on top shelf, for 20 minutes or until light golden.
3. Meanwhile, cut the fish fillet crossways evenly into quarters, trimming off any thin ends. Combine the breadcrumbs, parsley and garlic in a small bowl. Season with salt and pepper, and use your fingers to rub firmly together to distribute the garlic throughout the mixture.
4. Place flour and egg white in separate shallow bowls. Toss 1 piece of fish at a time in the flour to coat, shaking off any excess. Then dip in the egg white, allowing excess to run off. Press into the breadcrumb mixture to coat evenly all over. Place on remaining lined tray. Set aside.
5. Use an egg lift to turn fries and then transfer to bottom shelf in oven. Place fish pieces on top shelf. Bake for a further 10 minutes or until fish just flakes when tested with a fork.
6. To serve, place the lettuce on the bottom half of the bread rolls. Top with the tomato and carrot, followed by a portion of fish and a dollop of mayonnaise. Place the roll halves on top and serve immediately with the fries.