Dave’s Easter Fish Burger
Makes
8
Ingredients
fresh white fish fillets (flathead, hoki or similar)
1 cup plain flour
3 eggs, lightly beaten
2–3 cups Bourke Street sourdough breadcrumbs
Salt & black pepper
Vegetable oil, for frying
8 Bourke Street burger buns
8 slices cheese (cheddar or similar)
1–1½ cups tartare sauce
Bourke Street bread and butter pickles
Butter, for toasting buns
description
Golden, crispy fish tucked into a fresh Bourke Street Bakery bun, built from the ground up with everything we do best. We’ve kept it close to home. Our very own bread and butter pickles bringing that perfect sweet-sour crunch, soft buns baked fresh daily, and our sourdough breadcrumbs that hit just right. A proper Easter classic, done our way.
method
Start with fresh white fish fillets (flathead, hoki or similar). Pat dry and season lightly with salt and pepper.
Setup your crumb station, in three bowls: In three bowls: sourdough breadcrumbs, flour, beaten eggs.
Dust the fish in flour, dip into egg, then press firmly into the sourdough crumbs until evenly coated. Set aside on a tray.
Heat a generous layer of oil in a pan over medium heat. Fry the fillets for 3–4 minutes each side, until golden, crisp and cooked through. Drain on paper towel and season lightly.
Slice your Bourke Street buns and toast cut-side down in a pan with a little butter until golden.
Build your burger: bottom bun, crispy crumbed fish, a slice of cheese (let it melt slightly from the heat of the fish), a generous spoon of tartare sauce, bread & butter pickles, top bun
note
Best eaten hot, with crumbs still crackling and tartare dripping slightly down your hands (no shame in that).