Crispy fish burgers
⅓ cup(s), (55g)
Cayenne pepper, ground
¼ tsp, (pinch)
4 fillet(s), skinless (4 x 150g fillets)
white bread roll
200 g, (buy 4 x 70 g rolls, with 30% discarded), split
reduced-fat tartare sauce
1 medium, thinly sliced
20 g, use 4 leaves
¼ medium, thinly sliced
1 tbs, sprigs
1 medium, cut into wedges to serve
2 x 3 second spray(s)
- Lightly beat egg and 1 teaspoon water in a shallow bowl. Combine polenta and cayenne pepper in a second shallow bowl. Season with salt and pepper. Working with 1 fillet at a time, dip fish into egg to coat, then press both sides into polenta until well coated.
- Lightly spray a large non-stick frying pan with oil and heat over mediumhigh heat. Cook fish fillets for 4 minutes or until base is golden. Lightly spray fish with oil. Carefully turn fish over with a wide spatula. Cook for a further 3 minutes or until just cooked through.
- Pull out and discard soft centres from bread rolls. Spread inside of roll bottoms with tartare sauce and top with tomato, fish, lettuce, onion and dill. Sandwich with roll tops and serve with lemon wedges.