Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 25/12/24. See terms.
Join now
Crispy fish burgers

Crispy fish burgers

6
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Egg(s)

1 medium

Polenta

⅓ cup(s), (55g)

Ground cayenne pepper

¼ tsp, (pinch)

Skinless white fish, raw

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

2 tbs

Tomato(es)

1 medium, thinly sliced

Butter lettuce

20 g, use 4 leaves

Red onion

¼ medium, thinly sliced

Fresh dill

1 tbs, sprigs

Lemon(s)

1 medium, cut into wedges to serve

Oil spray

2 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. 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.

You might like

You might like