Crumbed flathead burgers with caper mayonnaise
Serves
4
Ingredients
- 300g flathead fillets
- 50g breadcrumbs
- 1 tablespoon chopped parsley
- 1 teaspoon chopped dried salted capers
- 1 lemon, zested
- 50g plain flour
- 1 egg
- olive oil for cooking
- 4 half baguettes or crusty rolls, split and toasted
- shredded iceberg lettuce
- sliced tomatoes
- tartare sauce
- roasted potatoes and other vegetables
Method
- Make sure that the flathead is clean and remove any bones
- Combine breadcrumbs with the parsley, capers and lemon zest on a plate
- Place the flour on another plate and lightly beat the egg in a shallow bowl
- Now this is a job for the kids
- Coat the flathead, 1 fillet at a time, in flour
- Then dip into the egg, followed by the breadcrumb mixture, gently pressing crumbs on with your fingertips
- Place onto a large plate
- Heat the oil in a large frying pan over a medium heat
- Cook fish for 2 minutes each side or until cooked through
- Layer the rolls with the lettuce and tomato, top with a fish fillet, some tartare sauce and then the top of the roll
- Serve with roast vegetables, extra tartare sauce and lemon wedges
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