Aussie burger with the lot
★★★★★ 4.5 (19)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Cook 3 eggs in a pan of boiling water for 7 minutes for hard boiled. Drain and refresh in cold water. Peel and finely chop. Combine mayonnaise and curry powder in a bowl. Add egg. Season to taste and stir until combined. Cover and refrigerate.
- Pat fish dry with paper towel and cut fish into 3cm thick by 10-12cm long pieces.
- Whisk remaining 3 eggs with milk in a shallow bowl. Place flour in another shallow dish. Season. set aside. Combine panko crumbs and garlic powder in another shallow dish. Season.
- Working in batches, dust fish in flour, shaking off excess. Then dip into egg wash, followed by panko crumbs. Dip again in egg and panko to form a double crumb. Continue until all fish has been coated.
- Spray air fryer basket with oil spray. Place 8 fish fingers in basket and spray with oil. Air fry at 200C for 5 minutes, turn over and spray with oil again and air fry for a further 5-6 minutes or until crisp and golden. Reserve the remaining fish for the freezer.
- To serve, spoon tartare sauce onto the base of buns. Top with lettuce followed by 2 pieces of fish. Spoon on egg salad and cover with bun top. Serve with air fryer chips and coleslaw if desired.
Tips & Hints:
- To freeze, arrange pre-cooked fish fingers on a tray lined with baking paper and cover with plastic wrap. Place in the freezer for 2 hours or until frozen. Transfer to re-sealable bags or sealable containers. Label and date and use within 2 months.
- OVEN METHOD: cook in a 210C preheated oven for approximately 15-20 minutes or until golden and cooked through.
- Cook 3 eggs in a pan of boiling water for 7 minutes for hard boiled. Drain and refresh in cold water. Peel and finely chop. Combine mayonnaise and curry powder in a bowl. Add egg. Season to taste and stir until combined. Cover and refrigerate.
- Pat fish dry with paper towel and cut fish into 3cm thick by 10-12cm long pieces.
- Whisk remaining 3 eggs with milk in a shallow bowl. Place flour in another shallow dish. Season. set aside. Combine panko crumbs and garlic powder in another shallow dish. Season.
- Working in batches, dust fish in flour, shaking off excess. Then dip into egg wash, followed by panko crumbs. Dip again in egg and panko to form a double crumb. Continue until all fish has been coated.
- Spray air fryer basket with oil spray. Place 8 fish fingers in basket and spray with oil. Air fry at 200C for 5 minutes, turn over and spray with oil again and air fry for a further 5-6 minutes or until crisp and golden. Reserve the remaining fish for the freezer.
- To serve, spoon tartare sauce onto the base of buns. Top with lettuce followed by 2 pieces of fish. Spoon on egg salad and cover with bun top. Serve with air fryer chips and coleslaw if desired.
Tips & Hints:
- To freeze, arrange pre-cooked fish fingers on a tray lined with baking paper and cover with plastic wrap. Place in the freezer for 2 hours or until frozen. Transfer to re-sealable bags or sealable containers. Label and date and use within 2 months.
- OVEN METHOD: cook in a 210C preheated oven for approximately 15-20 minutes or until golden and cooked through.
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