Fish Burger with Tangy Tomato Slaw
A fish burger is ideal as a lunch menu item. A delicate panko coating ads texture without detracting from the taste of fish.
Serve with pickles, cherry tomatoes and leaves. Allow your patrons to construct their own burger by serving the slaw as a side dish. Potato wedges complete the dish.
- 1 tsp. Celery Salt
- 1 yellow pepper
- 1/2 cup apple cider vinegar
- 1/2 red cabbage
- 1/2 tsp. Cajun Cayenne Hot Sauce
- 1/4 cup sugar
- 2 birdseye chillies
- 2 truss tomatoes
- Freshly ground black pepper
- maldon sea salt
- Pacific West Crumbed Whiting Fillets
- Potato wedges to serve
- sweet pickles
For dressing:Mix all ingredients together in a small bowl and let sit at room temperature while you prepare slaw.
For slaw:Combine all ingredients together in a large bowl. Add dressing and toss. Refrigerate for at least 1 hour before serving, tossing to redistribute dressing every 15 min. or so. This slaw is even better the next day after the flavors have time to meld. It keeps for a week or more in the refrigerator.
Crumbed Whiting Fillets
Pacific West whiting fish fillets have been hand coated in a soft panko crumb. Ideal for hotels, pubs & clubs, cafes, restaurants and function caterers.VIEW PRODUCT