Flathead burger

AT A GLANCE

  • Serves 4 people

  • 100 gm fine breadcrumbs from soft white bread
  • 30 gm finely grated parmesan
  • 2 tbsp finely chopped flat-leaf parsley
  • Finely grated rind of 1 lemon
  • 8 flathead fillets (about 50gm each)
  • For dusting seasoned plain flour
  • For coating: eggwash
  • 60 ml (ΒΌ cup) vegetable oil
  • 4 soft white rolls or burger buns, halved
  • To serve: butter lettuce leaves
  • 2 vine-ripened tomatoes, thinly sliced
  •  
  • Lemon tartare
  • 300 gm (1 cup) good-quality mayonnaise
  • 6 cornichons, finely chopped
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 tbsp capers, rinsed, coarsely chopped
  • Finely grated rind and juice of 1 lemon
01   For lemon tartare, combine ingredients in a bowl, season to taste and refrigerate until required.
02   Combine breadcrumbs, parmesan, parsley and lemon rind in a bowl, season to taste and set aside.
03   Dust each flathead fillet with flour, then dip in eggwash, then coat with breadcrumb mixture, shaking off excess in between.
04   Heat vegetable oil in a large deep-sided frying pan and cook fish in batches, turning once, until golden and cooked through (2-3 minutes each side).
05   Spread rolls with tartare, top bases with lettuce, tomato and two flathead fillets, sandwich with tops, serve with lemon tartare.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.

Recipe:

ALICE STOREY

Photography:

DEAN WILMOT

Styling:

EMMA KNOWLES

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