This is our go-to fish burger, and once you've made it you'll understand why. Rock ling is an underrated fish – it's firm, mild and holds together beautifully in a burger. Crumbed and fried until golden, tucked into a soft bun with all the right accompaniments, it's one of the most satisfying things you can eat.
You can have one made to order – eat in or takeaway – on Fridays and Saturdays. This version you can make at home, and it's every bit as good.
Essential Fish Burger with Rock Ling
Serves 4
You'll need
- 4 rock ling fillets (approximately 150 g each), skin off
- plain flour, for dusting
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs
- salt flakes and freshly ground black pepper
- vegetable oil, for shallow-frying
- 4 soft burger buns
- butter lettuce leaves
- sliced tomato
- sliced pickles
- good-quality mayonnaise or tartare sauce
- lemon wedges, to serve
How to make it
Set up a crumbing station: flour in one shallow bowl, beaten egg in another, and panko in a third. Season the flour generously with salt and pepper. Dust each fish fillet in flour, dip in egg (letting the excess drip off), then press firmly into the panko breadcrumbs until well coated.
Heat about 1 cm of vegetable oil in a large frying pan over medium–high heat. Fry the crumbed fish for 3–4 minutes each side until deeply golden and cooked through. Drain on paper towel and season with salt flakes.
Toast the buns lightly. Spread with mayo or tartare sauce, add the lettuce, tomato and pickles, then the fish fillet. Serve immediately with lemon wedges.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.