- March 2008
- Serves 4
- Ready in 20 minutes
This quick, crunchy fish burger recipe has a lightly spiced curry paste rub and zesty polenta coating. They’re cheap to make too and should cost you less than a fiver.
- 22.9g (2.7g saturated)
- 64.7g (4g sugar)
- 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
- 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.
- 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.
- Spread the rolls or bread with a little mayonnaise. Top with the salad leaves, cress, fish, cucumber and pickle. Serve with lime wedges.
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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