Crumbed Whiting Burgers With Cabbage Slaw And Coconut Mayo

Crumbed Whiting Burgers With Cabbage Slaw And Coconut Mayo

These Crumbed Whiting Burgers with cabbage slaw and coconut mayo are a flavour-packed, easy-to-make dish perfect for any occasion. Made with fresh whiting fillets from Pearl Seafoods, this recipe combines crispy, golden fish with creamy, tangy mayo and crunchy slaw for a deliciously satisfying burger. Pearl Seafoods delivers premium seafood straight to your door across Sydney, making it simple to prepare gourmet meals at home. Order online today and create restaurant-quality dishes with the freshest seafood available. Perfect for lunch, dinner, or entertaining guests!

Recipe Information

Serves

4 people

Preparation

20 minutes

Cooking

12 minutes

Difficulty

Easy

Ingredients

  • 1 egg
  • 1/2 cup (125ml) sunflower oil
  • 1/2 cup (125ml) light olive oil
  • 2 tbsp coconut cream
  • 2 tbsp desiccated coconut, toasted
  • 1/2 cup (75g) plain flour
  • 2 tsp lemon pepper seasoning (see notes)
  • 2 eggs, lightly beaten
  • 2 1/2 cups (125g) panko breadcrumbs (see notes)
  • 8 x 100g skinless whiting fillets
  • Sunflower oil, to deep-fry
  • 4 bread rolls, split

Cabbage Slaw

  • 2 cups (160g) shredded red cabbage
  • 2 cups (160g) shredded green cabbage
  • 1 carrot, grated
  • 2 tbsp chopped coriander leaves, plus extra leaves to garnish

Steps

  1. In a bowl, whisk 1 egg, then slowly drizzle in the sunflower oil and light olive oil while whisking continuously until a thick mayonnaise forms.
  2. Stir in the coconut cream and toasted desiccated coconut. Season to taste and set aside.
  3. In a shallow dish, combine the plain flour and lemon pepper seasoning. Place the lightly beaten eggs in a second dish and the panko breadcrumbs in a third.
  4. Coat each whiting fillet in the flour mixture, dip into the beaten eggs, and coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  5. Heat sunflower oil in a deep frying pan or saucepan to 180°C. Deep-fry the crumbed whiting fillets in batches for 2-3 minutes until golden brown and cooked through. Drain on paper towels.
  6. Toast the bread rolls lightly. Spread a generous layer of the prepared coconut mayo on each roll.
  7. Assemble the burgers by adding a layer of cabbage slaw to the bottom half of the bread roll, followed by a crispy whiting fillet. Garnish with extra coriander leaves and place the top roll on to complete the burger.
  8. Serve immediately and enjoy your delicious crumbed whiting burgers with cabbage slaw and coconut mayo!