Lime and Ginger Fish Burgers

"these red fish must be small as you use 3-4 on each bun."
 
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Ready In:
20mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Zest and juice the lime and set aside. Combine fish and half of the lime juice in a medium bowl; Squeeze half of the ginger between 2 dessertspoons allowing the juices to fall into the bowl with the lime juice; set aside.
  • Arrange 3 shallow bowls on the bench and place flour, salt and pepper in one. The lightly beaten eggs and Tabasco in the 2nd one and the breadcrumbs in the third bowl.
  • Dip fish fillets into the flour mixture, then into the egg and finally into the breadcrumb mixture, ensuring they are completely coated in all 3 layers.
  • Heat peanut oil in a large frying pan and cook crumbed fish fillets 45 seconds each side or until just cooked through; drain on absorbent paper.
  • Meanwhile, combine mayonnaise, the juice from the remaining ginger, the remaining lime juice and zest and a little more Tabasco in a small bowl.
  • Spread mayo over the cut sides of each damper roll. Top with salad leaves and finally with 3-4 cooked fish fillets. Drizzle the fish with a little sweet chilli sauce. Squeeze over more lime juice if desired and eat immediately.

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RECIPE SUBMITTED BY

I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
 
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