Whitefish burgers
Published on 27 November 2020
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A simple, delicious fish main using local Garda whitefish, or perch, cod, chub or other fish. I served with chips and garlic mayonnaise.
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Ingredients
INGREDIENTS FOR 3 OR 4 THINNER BURGERS
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COATING
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Method
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I chop fillets and process.
I put fish in a bowl with salt, pepper, lemon zest and thyme leaves.
I add parsley.
I divide into 3 rings on parchment squares, or 4 thinner portions.
I press firmly.
I put Italian 00 flour, lightly beaten eggs and breadcrumbs on separate plates.
I carefully coat burger in flour.
I dip in lightly salted egg.
Then breadcrumbs.
Ready.
I heat plenty of groundnut oil and fry burgers on first side.
Then other side, sizzling without burning and cooking through to centre. Turn them.
I drain on kitchen paper and salt lightly.
Original source: https://incucinaconlilly.com/2020/11/27/hamburger-di-coregone-lavarello/