What are the main ingredients in Seared Fish Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s, Butter

What is the nutritional information of Seared Fish Burger?

Calories: 874, Carbs: 95 grams, Fat: grams, Protein: 49.7 grams, Sugar: 20.2 grams, Salt: 676 grams

How do I prepare Seared Fish Burger?

DIVE INTO DINNER!: Smear ½ the dill mayo on the toasted burger buns. Top with the remaining leaves, the sliced gherkin, and the crispy fish. Side with the crispy onion rings and the dressed salad. Serve with the remaining dill mayo for dunking. FRY, FLIP & FRY THE FISH: Return the pan to medium heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season. ADD THE FRESHNESS: In a salad bowl, combine ½ the shredded leaves, the drained peppers, the remaining dill, a drizzle of olive oil, and seasoning. BUTTER UP THE BUN: Halve the burger buns, and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes. GOLDEN RINGS: Place a pot or pan over medium-high heat with enough oil to cover the base. Coat the onion rings in the egg mixture first, and then in the seasoned flour. When the oil is hot, carefully lower the floured onion slices into the oil. Fry until golden brown, 2-4 minutes (shifting halfway). Drain on paper towel. 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 and seasoning.

What should be prepared from my kitchen to make Seared Fish Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s, Butter

Seared Fish Burger

With this impressive and flavoursome white fish burger, you’ll be hooked from the first bite. 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 & flaky, fried white fish. Don’t forget the golden, crispy onion rings!

Seared Fish Burger

with homemade crispy onion rings & a dill mayo

Hands on Time: 15 - 35 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Burger Bun
Burger Buns
Fresh Dill
Gherkins
Green Leaves
Line-caught White Fish Fillet
Line-caught White Fish Fillets
Mayo
Onion
Onions
Piquanté Peppers
Self-raising Flour

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Egg/s
Butter

Serves 1

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 and seasoning.
GOLDEN RINGS
Place a pot or pan over medium-high heat with enough oil to cover the base. Coat the onion rings in the egg mixture first, and then in the seasoned flour. When the oil is hot, carefully lower the floured onion slices into the oil. Fry until golden brown, 2-4 minutes (shifting halfway). Drain on paper towel.
BUTTER UP THE BUN
Halve the burger bun, and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun cut-side down until golden, 1-2 minutes.
FRY, FLIP & FRY THE FISH
Return the pan to medium heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
ADD THE FRESHNESS
In a salad bowl, combine ½ the shredded leaves, the drained peppers, 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 crispy fish. Side with the crispy onion rings and the dressed salad. Serve with the remaining dill mayo for dunking.

Mayo - 40ml
Fresh Dill - 3g
Self-raising Flour - 60ml
Onion - 1
Burger Bun - 1
Line-caught White Fish Fillet - 1
Green Leaves - 40g
Piquanté Peppers - 20g
Gherkins - 25g

Download the Recipe

Serves 2

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 and seasoning.
GOLDEN RINGS
Place a pot or pan over medium-high heat with enough oil to cover the base. Coat the onion rings in the egg mixture first, and then in the seasoned flour. When the oil is hot, carefully lower the floured onion slices into the oil. Fry until golden brown, 2-4 minutes (shifting halfway). Drain on paper towel.
BUTTER UP THE BUN
Halve the burger buns, and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
FRY, FLIP & FRY THE FISH
Return the pan to medium heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
ADD THE FRESHNESS
In a salad bowl, combine ½ the shredded leaves, the drained peppers, 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 crispy fish. Side with the crispy onion rings and the dressed salad. Serve with the remaining dill mayo for dunking.

Mayo - 80ml
Fresh Dill - 5g
Self-raising Flour - 125ml
Onion - 1
Burger Buns - 2
Line-caught White Fish Fillets - 2
Green Leaves - 80g
Piquanté Peppers - 40g
Gherkins - 50g

Download the Recipe

Serves 3

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 and seasoning.
GOLDEN RINGS
Place a pot or pan over medium-high heat with enough oil to cover the base. Coat the onion rings in the egg mixture first, and then in the seasoned flour. When the oil is hot, carefully lower the floured onion slices into the oil. Fry until golden brown, 2-4 minutes (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 (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
FRY, FLIP & FRY THE FISH
Return the pan to medium heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
ADD THE FRESHNESS
In a salad bowl, combine ½ the shredded leaves, the drained peppers, 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 crispy fish. Side with the crispy onion rings and the dressed salad. Serve with the remaining dill mayo for dunking.

Mayo - 125ml
Fresh Dill - 8g
Self-raising Flour - 180ml
Onions - 2
Burger Buns - 3
Line-caught White Fish Fillets - 3
Green Leaves - 120g
Piquanté Peppers - 60g
Gherkins - 75g

Download the Recipe

Serves 4

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 and seasoning.
GOLDEN RINGS
Place a pot or pan over medium-high heat with enough oil to cover the base. Coat the onion rings in the egg mixture first, and then in the seasoned flour. When the oil is hot, carefully lower the floured onion slices into the oil. Fry until golden brown, 2-4 minutes (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 (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
FRY, FLIP & FRY THE FISH
Return the pan to medium heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
ADD THE FRESHNESS
In a salad bowl, combine ½ the shredded leaves, the drained peppers, 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 crispy fish. Side with the crispy onion rings and the dressed salad. Serve with the remaining dill mayo for dunking.