Barramundi burgers with tartare sauce

Cooking Fish Barramundi burgers with tartare sauce

This elegant barramundi burger is topped with dollops of tartare sauce, avocado and watercress.

Lables: Low carb Lactose free Peanut free Shellfish free Tree nut free
  1. Season the fish fillets with salt and pepper. Coat in the flour, then dip in the egg and then into the breadcrumbs. Place on a plate and chill for at least 30 minutes.
  2. Heat the olive oil in a deep heavy-based frypan over medium heat. In 2 batches, add the fish and cook for 3-4 minutes each side until golden and cooked through. Drain on paper towel.
  3. Meanwhile, for tartare sauce, combine ingredients in a bowl and season to taste.
  4. Spread a little tartare onto bun bases, then top with watercress, tomato, avocado and fish. Dollop with a little more tartare and place bun lids on top. Serve with lemon.

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4 x 100g skinless barramundi fillets, pinboned
1/3 cup plain flour
1 egg, lightly beaten
2/3 cup dry breadcrumbs
1/3 cup olive oil
4 bread rolls, split
Watercress sprigs, sliced tomato and sliced avocado, to serve
1 cup whole-egg mayonnaise
2 tbsp lemon juice, plus lemon wedges to serve
2 tbsp chopped cornichons
1 tbsp chopped capers
1 tbsp chopped flat-leaf parsley
1/2 tsp Dijon mustard

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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