InDaily

Adelaide's independent news

Get InDaily in your inbox. Daily. Subscribe

Ling burgers in brioche buns

Recipes

Nutritionists say we should be eating more fish, and it’s not difficult to take the advice on board with delicious-looking easy recipes like this one from the new Australian Fish and Seafood Cookbook.

Comments
Comments Print article

Intended to showcase the array of seafood available in this country, the Australian Fish and Seafood Cookbook is a hefty tome featuring more than 130 recipes, as well as notes on catching methods, sustainability and cooking guidelines.

This ling burger recipe includes advice for getting the oil temperature just right for deep-frying, with recipes for pickled cucumbers and home-made tartare sauce also to be found in the cookbook.

Ling burgers

Serves 4

Ingredients

Vegetable oil, for deep-frying
1 egg
2 teaspoons milk
80g (½ cup) rice flour
25g panko (Japanese-style) breadcrumbs
4 × 120g ling fillets, skin removed, pin-boned
4 brioche buns, cut in half horizontally
8 baby cos (romaine) lettuce leaves
2 whole pickled onions, sliced into rings
2 pickled cucumbers
100g tartare sauce

Method

Half-fill a medium saucepan with vegetable oil and place over high heat (see note). Heat the oil to 180C – check with an oil thermometer. (For a guide to testing the oil temperature without a thermometer, see note.)

In a large, shallow bowl, whisk the egg and milk together to make an egg wash. Place the rice flour in another bowl and the panko breadcrumbs in a third. Dust each ling fillet in the rice flour first, then dip it in the egg wash and, lastly, the breadcrumbs.

Tap off any excess crumbs and lower the ling fillets carefully into the hot oil. Fry the ling for about 2 minutes, or until crisp and golden. Remove from the saucepan and drain on a baking tray lined with paper towel.

Place the bottom half of each brioche bun on a tray. Add two lettuce leaves to each and top with the fried fish. Add the pickled onion rings, pickled cucumber and tartare sauce, then place the other brioche half on top and serve.

Notes: For this much fish, it’s safe to use a 6-litre (24 cup) saucepan. When deep-frying in a saucepan, it’s advisable to keep the oil level a good 10cm below the rim of the pan. The other option for deep-frying is, of course, an electric deep-fryer. The used oil can be strained, cooled and refrigerated for later use.

To test the temperature of the oil, drop a cube of bread into it. If it turns golden in 15 seconds, it’s sitting perfectly on 180C. If the bread takes only 10 seconds to turn golden, then the oil is around 190C. If it takes 20–30 seconds to brown, the oil is too cold. Be patient and get the oil to the correct temperature before proceeding.

austfishandseafoodcookbook_cvr

Recipes and images from The Australian Fish and Seafood Cookbook by Susman, Huckstep, Swan and Hodges, published by Murdoch Books.

Comments

Show comments Hide comments
Will my comment be published? Read the guidelines.

More Recipes stories

Loading next article