Crunchy Fish Burger

Ingredients

• 1/2 cup (75g) plain flour
• 2 Coles Brand Australian Free Range Eggs, lightly whisked
• 1/2 cup (50g) dried breadcrumbs
• 1/2 cup (85g) cornmeal (polenta)
• 2 tsp lemon rind, finely grated
• 4 (about 150g each) white fish fillets (such as Australian or New Zealand pink ling), halved crossways
• 1/2 cup (150g) whole-egg mayonnaise
• 1 tbsp drained capers, coarsely chopped
• 1 tbsp dill, finely chopped
• Vegetable oil, to shallow-fry
• 50g baby rocket leaves
• 1 baby fennel, finely shaved
• 4 soft hamburger rolls, split
• Oven-baked chips, to serve
• Lemon wedges, to serve

Pickled Beetroot

• 2 large beetroot, peeled, cut into matchsticks
• 2 tbsp red wine vinegar
• 2 tsp caster sugar
• 1 tsp salt
• 2 tbsp dill sprigs

Direction

1. Place the flour and egg in separate shallow bowls. Combine the breadcrumbs, cornmeal and lemon rind in a separate shallow bowl. Season. Lightly coat 1 piece of fish in the flour. Dip in the egg and then the breadcrumb mixture to evenly coat. Place on a plate. Repeat with remaining fish pieces. Place in the fridge for 30 mins to rest.
2. Meanwhile, to make the pickled beetroot, combine the beetroot, vinegar, sugar and salt in a medium bowl. Set aside for 30 mins to pickle. Rinse under cold water. Drain well. Add the dill and toss to combine.
3. Combine the mayonnaise, capers and dill in a small bowl. Season.
4. Heat the oil in a large saucepan over medium-high heat. Cook the fish for 2-3 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel.
5. Combine the rocket and fennel in a medium bowl. Place the rolls on serving plates. Spread the roll bases with half the mayonnaise mixture. Top with the rocket mixture, fish, pickled beetroot and the remaining mayonnaise mixture. Sandwich with the roll tops. Serve fish burgers immediately with the oven-baked chips and lemon wedges.