Try these gourmet fish burgers with crunchy slaw and homemade coconut mayo.
- To make the coconut mayo, place the egg in a small food processor. With the motor running, slowly add oils, a few drops at a time, until the mixture starts to thicken.
- Slowly pour in remaining oil in a thin, steady steam, whisking constantly until thick and pale. Stir through coconut cream and desiccated coconut. Chill until ready to serve.
- For the cabbage slaw, combine all the ingredients in a bowl with half the coconut mayo. Season, then stir to combine. Set aside until ready to serve.
- Combine flour and lemon pepper seasoning in a bowl. Place the eggs and breadcrumbs in separate bowls. Dip the fish first in flour mixture, then coat in egg and finally in the crumbs until well coated.
- Heat oil in a large pan to 190C (a cube of bread will turn golden in 30 seconds when oil is hot enough), then deep-fry the fish, in batches, for 2-3 minutes or until crisp and golden. Drain on paper towel.
- Serve fish in rolls with slaw, remaining coconut mayo and extra coriander.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set