By micknmal

Fish Burger with Oven Fries

INGREDIENTS

  • 1/2 cup plain flour
  • 2 eggs
  • 2 1/2 cups fresh white breadcrumbs
  • 1 tablespoon lemon pepper (see note)
  • 700g whiting fillets (see note), bones and skin removed
  • 2 tablespoons olive oil
  • 40g butter, chopped
  • 4 hot dog buns, split, toasted
  • 80g baby rocket
  • 1/2 cup tartare sauce
  • Oven-baked chips, to serve
  • Lemon wedges, to serve

Select all ingredients

ADD TO SHOPPING LISTSHOP INGREDIENTS NOWPRINT RECIPE

METHOD

  • Step 1

Preheat oven to 150C. Place flour on a plate. Lightly beat eggs in a shallow bowl. Combine breadcrumbs and lemon pepper on a plate.

  • Step 2

Coat fish, 1 fillet at a time, in flour. Dip into egg, followed by breadcrumb mixture, gently pressing crumbs on with your fingertips. Transfer to a large plate.

  • Step 3

Heat oil and butter in a large, non-stick frying pan over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Transfer to a baking tray. Keep warm.

  • Step 4

Top hot dog bun bases with rocket, fish fillets, tartare sauce and bun tops. Serve with chips and lemon wedges.

whole snapper with garlic and ginger
By micknmal

Whole snapper with garlic and ginger

INGREDIENTS

  • 8kg whole snapper, cleaned
  • 3 garlic cloves, thinly sliced
  • 6cm piece fresh ginger, peeled, cut into matchsticks
  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons Chinese rice wine
  • 2 teaspoons sesame oil
  • 2 green onions, thickly sliced
  • 1 long red chilli, thinly sliced
  • 1/2 cup fresh coriander sprigs

METHOD

  • Step 1

Preheat oven to 220C/200C fan-forced. Line a large baking tray with sides with foil, then baking paper.

  • Step 2

Wash fish under cold water. Pat dry with paper towel. Place on prepared tray.

  • Step 3

Sprinkle garlic and ginger over fish. Combine soy sauce, fish sauce, rice wine and oil in a jug. Pour over fish. Cover tray tightly with foil. Roast for 40 to 45 minutes or until fsh fakes easily when tested with a fork. Transfer to a warmed serving platter. Sprinkle with onion, chilli and coriander sprigs. Serve.