Barramundi burgers with tartare sauce

Barramundi burgers with tartare sauce

4 x 100g skinless barramundi fillets, pinboned
1/3 cup (50g) plain flour
1 egg, lightly beaten
2/3 cup (50g) dry breadcrumbs
1/3 cup (80ml) olive oil
4 bread rolls, split
Watercress sprigs, sliced tomato and sliced avocado, to serve

Tartare sauce

1 cup (300g) whole-egg mayonnaise
2 tbs lemon juice, plus lemon wedges to serve
2 tbs chopped cornichons (see note)
1 tbs chopped capers
1 tbs chopped flat-leaf parsley
1/2 tsp Dijon mustard


Season the fish fillets with salt and pepper. Coat in the flour, then dip in the egg and then into the breadcrumbs. Place on a plate and chill for at least 30 minutes.


Heat the olive oil in a deep heavy-based frypan over medium heat. In 2 batches, add the fish and cook for 3-4 minutes each side until golden and cooked through. Drain on paper towel.


Meanwhile, for tartare sauce, combine ingredients in a bowl and season to taste.


Spread a little tartare onto bun bases, then top with watercress, tomato, avocado and fish. Dollop with a little more tartare and place bun lids on top. Serve with lemon.