Double Crumbed Basa Burger & Tartare Sauce
with Herby Wedges & Avocado
- Wheat
- Gluten
- Soy
- Fish
- Milk
- Eggs
- May contain traces of allergens
- Sesame
- Lupin
- Almond
- Hazelnut
Skip the lines at the fish and chip shop and whip up this finger-licking burger in a flash! Dig into a crunchy fish burger, complete with herby wedges, at-home pickled onion, a creamy tartare sauce and soft brioche-style bun for a dinner winner.
Ingredients
2
Potato
1 sachet
Garlic & Herb Seasoning
1
Tomato
1
avocado
½
red onion
2 packet
Crumbed Basa
(Contains: Wheat, Gluten, Soy, Fish;)
2
bake-at-home burger buns
(Contains: Gluten, Milk, Soy, Eggs, Wheat, May contain traces of allergens, Sesame, Lupin, Almond, Hazelnut;)
1 packet
mixed salad leaves
1 packet
tartare sauce
(Contains: Eggs;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges and place on a lined oven tray. Sprinkle with garlic & herb seasoning and a pinch of salt. • Drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes.
• Thinly slice tomato into rounds. • Slice avocado in half, scoop out flesh and thinly slice. • Thinly slice red onion (see ingredients). • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• Set air fryer to 200°C. Place crumbed basa into the air fryer basket and cook until golden and cooked through, 8-10 minutes. Transfer to a paper towel-lined plate. Season with salt and pepper. • Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
TIP: No air fryer? When wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutes each side. Continue as above.
• Drain pickled onion, reserving a splash of the pickling liquid. • Add mixed salad leaves and a drizzle of olive oil to the bowl and toss to coat. • Spread bun bases with some tartare sauce, then top with crumbed fish (slice fish in half if you prefer!), mixed salad leaves, tomato, avocado and pickled onion. • Serve with herby wedges. Enjoy!
