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Murray cod fish burger

Called Australia's greatest eating fish, this white-fleshed freshwater variety makes for a very juicy burger. - by Fast Ed
  • 25 Mar 2021
Murray cod fish burger
Prep: 14 Minutes - Cook: 10 Minutes - Serves 4
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Ingredients

4 x 150g Murray cod fillets, skinless

Sea-salt flakes and freshly ground black pepper, to season

¼ cup semolina

1¼ cups plain flour

¼ cup rice flour

325ml sparkling wine

¼ bunch chives, very finely sliced

Vegetable oil, for deep-frying

2 cups very finely sliced cabbage

½ bunch flat-leaf parsley, finely chopped, plus extra leaves to serve

Juice of ½ lemon

4 brioche buns

4 slices American cheese

Tartare sauce, to serve

Lemon wedges, to serve

Method

  1. Pat fish dry, then season generously with salt and pepper. Mix semolina and ¼ cup of the plain flour, then toss with fish pieces to coat. 

  2. Mix remaining flours in a bowl and season generously with salt. Add sparkling wine and stir gently, then fold in chives. Don't overmix. Shake excess flour off the fish pieces, dip in the batter, then fry in hot (180 degrees C) vegetable oil until very crisp and cooked through. Drain on kitchen paper.

  3. Toss cabbage, parsley and lemon juice, then season with salt and pepper. Toast buns lightly, then place a cheese slice on the bottoms to melt. Top with cabbage mixture, fish and tartare sauce. Serve burgers with lemon wedges and extra parsley. 

Cod fish burger
  • Food
  • Fish Recipes
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  • Dinner Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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