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!
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
- 8 x 100g panko-crumbed 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
Method
- 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.
- Stir in the coconut cream and toasted desiccated coconut. Season to taste and set aside.
- Heat sunflower oil in a deep frying pan or saucepan to 180°C. Deep-fry the pre-crumbed whiting fillets in batches for 2-3 minutes until golden brown and heated through. Drain on paper towels.
- Toast the bread rolls lightly. Spread a generous layer of the prepared coconut mayo on each roll.
- 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.
- Serve immediately and enjoy your delicious crumbed whiting burgers with cabbage slaw and coconut mayo!
