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Barramundi burgers with tartare sauce

Barramundi burgers with tartare sauce
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This elegant barramundi burger is topped with dollops of tartare sauce, avocado and watercress.
  • 4 x 100g skinless barramundi fillets, pinboned
  • ⅓ cup (50g) plain flour
  • 1 egg, lightly beaten
  • ⅔ cup (50g) dry breadcrumbs
  • ⅓ cup (80ml) olive oil
  • 4 bread rolls, split
  • Watercress sprigs, sliced tomato and sliced avocado, to serve
  • Tartare sauce
  • 1 cup (300g) whole-egg mayonnaise
  • 2 tbs lemon juice, plus lemon wedges to serve
  • 2 tbs chopped cornichons (see note)
  • 1 tbs chopped capers
  • 1 tbs chopped flat-leaf parsley
  • ½ tsp Dijon mustard
  1. Season the fish fillets with salt and pepper. Coat in the flour, then dip in the egg and then into the breadcrumbs. Place on a plate and chill for at least 30 minutes.
  2. Heat the olive oil in a deep heavy-based frypan over medium heat. In 2 batches, add the fish and cook for 3-4 minutes each side until golden and cooked through. Drain on paper towel.
  3. Meanwhile, for tartare sauce, combine ingredients in a bowl and season to taste.
  4. Spread a little tartare onto bun bases, then top with watercress, tomato,
  5. avocado and fish. Dollop with a little more tartare and place bun lids on top. Serve with lemon.
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