Crispy sesame fish burger with lime mayo
By Cassie Best
Make a four star fish finger sandwich by serving crisp pieces of cod, haddock or pollock in a roll with coriander mayo and avocado
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Prep:25 mins
Cook:15 mins
plus chilling - Easy
Nutrition per serving
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kcal 706
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fat 34g
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saturates 6g
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carbs 62g
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sugars 3g
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fibre 7g
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protein 39g
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salt 1.7g
Ingredients
- 250g sustainable white fish fillets, such as cod, haddock or pollack
- 2 tbsp plain flour
- 1 egg, beaten
- 4 tbsp dried breadcrumbs (we used panko)
- 2 tbsp sesame seeds
- vegetable oil, for frying
- 1 ripe avocado
- juice 1 lime
- small pack coriander, chopped
- 2 tbsp light mayonnaise
- 2 burger buns, split and toasted
Method
Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.
Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.
Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.
To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.
