Name: Crumbed fish burgers with cabbage slaw and chilli mayo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Crumbed fish burgers; 500 gram skinless firm white fish fillets, sliced into 8 portions; 1/2 cup plain flour; 2 eggs, whisked; 1/2 cup panko breadcrumbs; vegetable oil, for shallow frying; 4 long bread rolls; fries, to serve; Slaw and mayo; 1/2 small red cabbage, finely shredded; 1 carrot, grated; 2 green onions, finely sliced; 1/2 cup mayonnaise; 2 tablespoon lemon juice; 2 teaspoon chopped dill; 1 long red chilli, seeded, finely chopped

Crumbed fish burgers with cabbage slaw and chilli mayo

Impress your family with these delicious homemade fish burgers, complete with a crunchy panko coating and rich and creamy cabbage slaw and mayonnaise sauce.

Serves 4

Prep

20M

Cook

15M

Marinate

20M

Total

35M

Ingredients

Crumbed fish burgers

500 gram skinless firm white fish fillets, sliced into 8 portions

1/2 cup plain flour

2 eggs, whisked

1/2 cup panko breadcrumbs

vegetable oil, for shallow frying

4 long bread rolls

fries, to serve

Slaw and mayo

1/2 small red cabbage, finely shredded

1 carrot, grated

2 green onions, finely sliced

1/2 cup mayonnaise

2 tablespoon lemon juice

2 teaspoon chopped dill

1 long red chilli, seeded, finely chopped

Method

1.Coat fish in flour, shaking off excess. Dip in egg and coat press into breadcrumbs to coat. Place on a tray and chill until required.

2.Meanwhile, in a large bowl combine cabbage, carrot and green onion.

3.In a small bowl, whisk mayonnaise and lemon juice until smooth. Stir dill and chilli through. Season.

4.In a large frying pan heat oil on high until a few crumbs when added. Fry fish 2 minutes each side until golden and just cooked through. Drain on paper towel.

5.Fill rolls with slaw and fish pieces. Top with mayo and serve with fries.

We recommend using white fish such as basa, ling or flathead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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