Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Crunchy fish burgers recipe

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Ready in 20 minutes

4 x 150g pieces sustainably-caught, skinless white fish, such as pollack, haddock or large whiting
2 tbsp curry paste, mixed with 1 tbsp olive oil
175g polenta
2 spring onions, very finely chopped
Juice and zest of 1 lemon
Vegetable oil, for shallow frying
4 soft bread rolls or sliced crusty white bread, to serve
Mayonnaise, salad leaves, cress, cucumber slices, lime pickle, and lime wedges, to serve

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1. Dry the fish on kitchen paper, then smear all over with the curry paste. Mix the polenta with the spring onions, lemon juice and zest on a plate. Press the fish into the polenta to cover.
2. Heat the oil in a frying pan and cook the fish for 3-4 minutes each side, until golden and cooked through. Drain on kitchen paper.
3. Spread the rolls or bread with a little mayonnaise. Top with the salad leaves, cress, fish, cucumber and pickle. Serve with lime wedges.

Nutritional info

Per serving: 614kcals, 22.9g fat (2.7g saturated), 38.6g protein, 64.7g carbs, 4g sugar, 1.5g salt

Chef's tip

For a variation, cut the fish into thick fingers before coating in polenta and frying. Serve with oven potato wedges and peas.

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