Whoever said burgers are heavy and greasy has never tried these fresh, cod burgers seasoned with turmeric. Serve with a generous dollop of coriander chutney and the homemade pickle for the ultimate barbecue recipe.
We also have a similar fish burger recipe, which uses curry paste for a spicy coating.
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Ingredients
- 4 tbsp plain flour
- 1 tsp ground turmeric
- Grated zest 1 lemon, remainder cut into wedges for squeezing
- Pinch chilli flakes (optional)
- 400g piece cod loin or coley, cut into 4 fillets (or buy 4 x 100g fillets)
- Light olive oil or sunflower oil for brushing/drizzling
- 4 tbsp mayonnaise
- 4 ciabatta rolls, halved and toasted
- 1 ripe beef tomato, sliced
For the coriander chutney
- 100g fresh coriander, roughly chopped, a few leaves reserved
- Small handful fresh mint leaves, roughly chopped
- 2 tbsp lime juice
- 1 green chilli, deseeded
- 1 garlic clove, chopped
- 4 tbsp olive oil
- 1 tsp maple syrup
For the courgette and fennel pickle
- 1 courgette, pared into ribbons using a Y-shaped peeler
- 1 small fennel bulb, thinly sliced, plus fronds to garnish
- 1 tsp kalonji seeds (black onion or nigella seeds)
- Juice ½ lime
- Grated zest and juice ½ lemon
You’ll also need…
- Metal barbecue basket for cooking the fish (if using a barbecue) – widely available
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Method
- For the coriander chutney, whizz all the ingredients with a pinch of salt and some freshly ground black pepper in a food processor or mini chopper. Set aside.
- Mix the flour, turmeric, lemon zest and chilli flakes on a large plate and season well with salt and pepper. Coat each piece of fish in the seasoned flour and set aside until ready to cook.
- Up to an hour before serving, mix all the pickle ingredients together in a bowl.
- Heat the barbecue. Brush the coated fish fillets with a little oil and put in the barbecue basket. Barbecue for 2-3 minutes on each side or until the fish turns opaque and flakes easily. (Alternatively, heat a large frying pan with a glug of oil and fry the fish, in batches, for 3-4 minutes; turn and cook for 1-2 minutes more.)
- To serve, spread the mayonnaise on the toasted ciabatta roll bottoms, then add a slice of tomato and top with a fish fillet. Spoon over the chutney and top with the courgette and fennel pickle, and the reserved fennel fronds and coriander leaves. Add the ciabatta roll tops to serve.
Nutrition
- 584kcals Calories
- 31.3g (3.8g saturated) Fat
- 27.8g Protein
- 45.3g (5.3g sugars) Carbs
- 4.7g Fibre
- 0.9g Salt
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