Crispy sesame fish burger with lime mayo
- Preparation and cooking time
- plus chilling
- Makes 2
- 250g sustainable white fish fillets, such as cod, haddock or pollock
- 2 tbsp plain flour
- 1 egg , beaten
- 4 tbsp dried breadcrumb (we used panko)
- 2 tbsp sesame seed
- vegetable oil , for frying
- 1 ripe avocado
- juice 1 lime
- small pack coriander , chopped
- 2 tbsp light mayonnaise
- 2 burger buns , split and toasted
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.