Crumbed fish burgers with cabbage slaw
- December 2021
- Serves 4
- Hands-on time 20 min
Clodagh McKenna’s crumbed fish burgers feature a juicy fish fillet surrounded by crispy panko, a layer of crunchy fresh slaw and zesty mayo.
Our beetroot and cabbage slaw would also be a good match for these delicious burgers.
- 38.1g (4.2g saturated)
- 64.9g (9g sugars)
- 75g plain flour
- 1 tsp freshly ground black pepper
- 1 medium free-range egg, lightly beaten
- 125g panko breadcrumbs
- 8 x 100g sustainable skinless whiting fillets (or any sustainable white fish)
- Sunflower oil for deep-frying
- 4 bread rolls, split in half
For the cabbage slaw
- 160g shredded red cabbage
- 160g shredded green cabbage
- 1 carrot, grated
- 2 tbsp chopped coriander leaves, plus extra to garnish
For the lemon and coriander mayo
- Grated zest and juice 1 lemon
- 1 tbsp finely chopped coriander
- 250ml mayonnaise
- Mix all the lemon and coriander mayo ingredients in a bowl.
- For the cabbage slaw, combine both cabbages, the carrot and coriander in a bowl with half the mayo. Season, then stir to combine. Set aside until ready to serve.
- Mix the flour and pepper in a bowl. Put the beaten egg and breadcrumbs in separate bowls. Dip the fish fillets in the flour mixture first, then coat in beaten egg and finally in the breadcrumbs until well coated.
- Half-fill a large pan with sunflower oil and heat it to 190°C – a cube of bread will turn golden in 30 seconds when the oil is hot enough – then deep-fry the fish, in batches, for 2-3 minutes or until crisp and golden. Drain on kitchen paper.
- Put 2 pieces of fish per roll, top with some slaw, plus extra coriander if you like, and serve with the remaining lemon and coriander mayo for spreading
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