Crispy Blue Eye Burger
Method Prepare Skin, bone and slice your fish into strips roughly 1.5 cm thick and 4-5cm long.
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Kitchen scale
- Grill pan
- Airtight container
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Spoon
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 250ml Mures marinade
- 1kg blue eye trevalla or similar, skinned and boned & cut into strips
- 150g plain flour
- 150g self-raising flour
- 1/3 white cabbage, thinly sliced
- 1 carrot, grated
- 100g Mures mayonnaise
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 cos lettuce
- 4 brioche buns
- 800g fries or sweet potato fries
- lemon
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