With this impressive and flavoursome kingklip burger, you’ll be hooked from the first bite. Because it’s essentially the classic seafood meal reimagined as a burger. A toasted bun is smeared with dill mayo, then stacked with fresh green leaves, slices of gherkin and flaky, fried Kingklip. Don’t forget the golden, crunchy onions!
Seared Kingklip Burger
Seared Kingklip Burger
with homemade crispy onions & a dill mayo
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Burger Bun
- Burger Buns
- Fresh Dill
- Gherkins
- Green Leaves
- Kingklip Fillet
- Kingklip Fillets
- Onion
- Onions
- Radish
- Self-raising Flour
- That Mayo (Original)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
- Butter (optional)
GOOD. BETTER. BATTER.
In a small bowl, combine the mayo, ½ the chopped dill, seasoning, and a splash of water. Set aside. In a bowl, whisk 1 egg with a splash of water. In another bowl, combine the flour with some seasoning.
GOLDEN RINGS
Place a pot or pan over a medium-high heat with enough oil to cover the base. Coat the onion slices in the egg mixture, then toss in the bowl of seasoned flour. When the oil is hot, carefully lower the floured onion slices into the hot oil. Fry for 2-4 minutes or until golden brown, shifting halfway. Drain on paper towel.
BUTTER UP THE BUN
Halve the burger bun and spread butter over the cut-side or brush with oil. Place a pan over medium heat. When hot, place the halved bun, cut-side down, in the pan and toast for 1-2 minutes until crisp.
FRY, FLIP & FRY THE FISH
Return the pan to a medium heat with a drizzle of oil. Pat the kingklip dry with paper towel and season. When hot, fry the kingklip for 4-6 minutes until golden, flipping halfway. In the final minute, baste with a knob of butter or a drizzle of oil.
ADD THE FRESHNESS
In a salad bowl, combine ½ the shredded leaves, the radish rounds, the remaining dill, a drizzle of olive oil, and seasoning.
DIVE INTO DINNER!
Smear ½ the dill mayo on the toasted burger bun. Top with the remaining leaves, the sliced gherkin, and the kingklip. Side with the crispy onions and the dressed salad. Serve with the remaining dill mayo for dunking.
That Mayo (Original) - 40ml
Fresh Dill - 3g
Self-raising Flour - 60ml
Onion - 1
Burger Bun - 1
Kingklip Fillet - 1
Green Leaves - 40g
Radish - 20g
Gherkins - 25g
GOOD. BETTER. BATTER.
In a small bowl, combine the mayo, ½ the chopped dill, seasoning, and a splash of water. Set aside. In a bowl, whisk 1 egg with a splash of water. In another bowl, combine the flour with some seasoning.
GOLDEN RINGS
Place a pot or pan over a medium-high heat with enough oil to cover the base. Coat the onion slices in the egg mixture, then toss in the bowl of seasoned flour. When the oil is hot, carefully lower the floured onion slices into the hot oil. Fry for 2-4 minutes or until golden brown, shifting halfway. Drain on paper towel.
BUTTER UP THE BUN
Halve the burger buns and spread butter over the cut-side or brush with oil. Place a pan over medium heat. When hot, place the halved buns, cut-side down, in the pan and toast for 1-2 minutes until crisp.
FRY, FLIP & FRY THE FISH
Return the pan to a medium heat with a drizzle of oil. Pat the kingklip dry with paper towel and season. When hot, fry the kingklip for 4-6 minutes until golden, flipping halfway. In the final minute, baste with a knob of butter or a drizzle of oil.
ADD THE FRESHNESS
In a salad bowl, combine ½ the shredded leaves, the radish rounds, the remaining dill, a drizzle of olive oil, and seasoning.
DIVE INTO DINNER!
Smear ½ the dill mayo on the toasted burger buns. Top with the remaining leaves, the sliced gherkin, and the kingklip. Side with the crispy onions and the dressed salad. Serve with the remaining dill mayo for dunking.
That Mayo (Original) - 80ml
Fresh Dill - 5g
Self-raising Flour - 125ml
Onion - 1
Burger Buns - 2
Kingklip Fillets - 2
Green Leaves - 80g
Radish - 40g
Gherkins - 50g
GOOD. BETTER. BATTER.
In a small bowl, combine the mayo, ½ the chopped dill, seasoning, and a splash of water. Set aside. In a bowl, whisk 2 eggs with a splash of water. In another bowl, combine the flour with some seasoning.
GOLDEN RINGS
Place a pot or pan over a medium-high heat with enough oil to cover the base. Coat the onion slices in the egg mixture, then toss in the bowl of seasoned flour. When the oil is hot, carefully lower the floured onion slices into the hot oil. Fry for 2-4 minutes or until golden brown, shifting halfway. You may need to do this step in batches. Drain on paper towel.
BUTTER UP THE BUN
Halve the burger buns and spread butter over the cut-side or brush with oil. Place a pan over medium heat. When hot, place the halved buns, cut-side down, in the pan and toast for 1-2 minutes until crisp.
FRY, FLIP & FRY THE FISH
Return the pan to a medium heat with a drizzle of oil. Pat the kingklip dry with paper towel and season. When hot, fry the kingklip for 4-6 minutes until golden, flipping halfway. In the final minute, baste with a knob of butter or a drizzle of oil.
ADD THE FRESHNESS
In a salad bowl, combine ½ the shredded leaves, the radish rounds, the remaining dill, a drizzle of olive oil, and seasoning.
DIVE INTO DINNER!
Smear ½ the dill mayo on the toasted burger buns. Top with the remaining leaves, the sliced gherkin, and the kingklip. Side with the crispy onions and the dressed salad. Serve with the remaining dill mayo for dunking.
That Mayo (Original) - 125ml
Fresh Dill - 8g
Self-raising Flour - 180ml
Onions - 2
Burger Buns - 3
Kingklip Fillets - 3
Green Leaves - 120g
Radish - 60g
Gherkins - 75g
GOOD. BETTER. BATTER.
In a small bowl, combine the mayo, ½ the chopped dill, seasoning, and a splash of water. Set aside. In a bowl, whisk 2 eggs with a splash of water. In another bowl, combine the flour with some seasoning.
GOLDEN RINGS
Place a pot or pan over a medium-high heat with enough oil to cover the base. Coat the onion slices in the egg mixture, then toss in the bowl of seasoned flour. When the oil is hot, carefully lower the floured onion slices into the hot oil. Fry for 2-4 minutes or until golden brown, shifting halfway. You may need to do this step in batches. Drain on paper towel.
BUTTER UP THE BUN
Halve the burger buns and spread butter over the cut-side or brush with oil. Place a pan over medium heat. When hot, place the halved buns, cut-side down, in the pan and toast for 1-2 minutes until crisp.
FRY, FLIP & FRY THE FISH
Return the pan to a medium heat with a drizzle of oil. Pat the kingklip dry with paper towel and season. When hot, fry the kingklip for 4-6 minutes until golden, flipping halfway. In the final minute, baste with a knob of butter or a drizzle of oil.
ADD THE FRESHNESS
In a salad bowl, combine ½ the shredded leaves, the radish rounds, the remaining dill, a drizzle of olive oil, and seasoning.
DIVE INTO DINNER!
Smear ½ the dill mayo on the toasted burger buns. Top with the remaining leaves, the sliced gherkin, and the kingklip. Side with the crispy onions and the dressed salad. Serve with the remaining dill mayo for dunking.
That Mayo (Original) - 160ml
Fresh Dill - 10g
Self-raising Flour - 240ml
Onions - 2
Burger Buns - 4
Kingklip Fillets - 4
Green Leaves - 160g
Radish - 80g
Gherkins - 100g
Woolies Products in this dish
