Panko Crumbed Coral Trout Burger.

Kind of a luxury version of the classic Fillet-o-fish, this burger is all about the quality of fish you use. Coral trout is one of those special fish that inhabits the southern great barrier reef around to north western Australia - highly sought after for it’s fine white sweet flaky flesh. obviously goes great in a burger.

Here’s how i make it.

1 fillet of coral trout cut in half - ( length ways )

2 eggs for egg wash

1/2 cup of seasoned plain flour

1 cup panko bread crumbs

half an iceberg lettuce

2 potatoes - ( for chips)

Tartare sauce -

kewpie mayo

sml bottle capers

2 x dill pickles

bunch of dill

bunch of italian flat leaf parsley

tablespoon salt flakes

4 garlic cloves

tablespoon castor sugar

lemon Juice

( pickled onions optional )

Make the tartare sauce first -

chop all the herbs, pickles and capers - fine or coarse - i do it coarse.

grind in a mortar and pestle the garlic, salt and sugar to make a paste

add everything together in a bowl then add the mayo - mix it with a spoon and put in the fridge. ( add lemon juice when your about to serve )

Slice up the potatoes to make chips - obviously the thinner they are will speed up the cooking time. You can shallow fry them or fry in a pot or a fryer. They will take about 6 - 10 minutes at 170 degrees. when they start to float to the surface of the oil they are done.

Crumb the fish by first coating in the seasoned flour, then dip in to the egg wash then coat in bread crumbs. I would do this just before frying as you want crispy bread crumbs.

You can fry the fish at around 170 - 180 degrees, should take around 6 - 8 minutes depnding on the size of the fish fillet. It’s a good idea to have a thermometer to check the internal temp - something in the 60 - 65 degrees range is good - just remember it will continue to cook once removed from the oil, you want a light golden brown bread crumb.

The type of oil you use to fry with is up to you, i use canola oil.

Let the fish rest for 5 minutes on a draining tray.

Toast the brioche roll with either butter or some mayo, then add some tartare to both the top and bottom of the roll followed by the fish then some finely chopped iceberg lettuce.

There you have it - hope you enjoy.