Name: Flathead burger
Yield: 4
Ingredients: 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 vegetable oil (¼ cup); 4 soft white rolls or burger buns, halved; To serve: butter lettuce leaves; 2 vine-ripened tomatoes, thinly sliced; Lemon tartare; 300 gm good-quality mayonnaise (1 cup); 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

Ingredients

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 vegetable oil (¼ cup)

4 soft white rolls or burger buns, halved

To serve: butter lettuce leaves

2 vine-ripened tomatoes, thinly sliced

Lemon tartare

300 gm good-quality mayonnaise (1 cup)

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

Method

Main

1.For lemon tartare, combine ingredients in a bowl, season to taste and refrigerate until required.

2.Combine breadcrumbs, parmesan, parsley and lemon rind in a bowl, season to taste and set aside.

3.Dust each flathead fillet with flour, then dip in eggwash, then coat with breadcrumb mixture, shaking off excess in between.

4.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).

5.Spread rolls with tartare, top bases with lettuce, tomato and two flathead fillets, sandwich with tops, serve with lemon tartare.