Clodagh McKenna's crumbed fish burgers with cabbage slaw
Clodagh McKenna's crumbed fish burgers feature a juicy fish fillet surrounded by crispy panko, a layer of crunchy fresh slaw and zesty mayo.
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Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Dish
- Whisk
- Skillet
- Spatula
- Tongs
- Plate
- Paper towel
- Measuring spoon
Ingredients
- 75g plain flour
- 1 tsp freshly ground black pepper
- 1 medium free-range egg, lightly beaten
- 125g panko breadcrumbs
- 8 x 100g sustainable skinless whiting fillets (or any sustainable white fish)
- Sunflower oil for deep-frying
- 4 bread rolls, split in half
- 160g shredded red cabbage
- 160g shredded green cabbage
- 1 carrot, grated
- 2 tbsp chopped coriander leaves, plus extra to garnish
- Grated zest and juice 1 lemon
- 1 tbsp finely chopped coriander
- 250ml mayonnaise
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