Food Service
Southern Fried Fish Burger & Cool Ranch Dip
| Pacwest Products: |
Southern Fried Barra Burger
|
| Prep Time: | 5 minutes |
| Cook Time: | 5 minutes |
It’s International Burger Day May 28! Get into the spirit of Burger Day with our Southern fried fish burger and ranch dip.
For our Southern fish burger we use Pacific West’s Southern Fried Barramundi Burger. A natural Barramundi fillet with a coating of original Southern herbs and spices. This crunchy, out of the fryer fish fillet is fully prepped for you.
An exciting lunch option for pubs and hotels that want to spice things!
INGREDIENTS
- 1-3 tsp fresh lemon juice or white vinegar
- 1/2 tsp dried chives
- 1/2 tsp dried parsley
- 1/2 tsp granulated garlic or garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4' 3/4 tsp dried dill weed
- 1/4 tsp granulated onion or onion powder
- 1/4 tsp ground coriander
- 1/8 tsp freshly ground black pepper
- 1/8 tsp kosher salt, adjust to taste
- 2 tsp paprika
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 3/4 tsp garlic powder
- 4 white baking potatoes
- Best burger buns
- house made cabbage slaw mix
- Pacific West Southern Fried Barramundi Burger
- pinch black pepper
INSTRUCTIONS
For the Southern fried fish
Deep fry Pacific West’s Southern Fried Barramundi Burger 180C 4-5 minutes
For the Southern fries
Preheat the oven to 220C and line two large baking trays with grease-proof paper. Peel and chop the potatoes into fries 1-1.5 cm thick. Add to a saucepan of water, boil for 12 minutes and then drain fully. Shake in the pan to make the potatoes slightly fluffy. Meanwhile mix together the spices for the fries and then coat the drained potatoes in the seasoning. Spread out on a baking tray and bake for 40 mins, turning the potatoes half way through. NB Preparation and cooking time of the fries has not been added
For the cool ranch dip
Combine all ingredients in a small bowl. Whisk to combine. Cover and refrigerate until ready to serve.
