🐟Ocean Basket Recipe HubRecipes, methods & SOPs
🇿🇦South Africa🇨🇾Cyprus🇬🇪Georgia🇬🇧United KingdomNamibia
← Back to recipes
Recipe card
IngredientsMethod
🇿🇦 South AfricaOn The Go

🍔 Epic Crunch Fish Burger

OB Crunch hake dippers, veggie ribbons and pickled red onion on a brioche roll.

FishGlutenDairyEgg

Videos

Panko Fish Burger

Ingredients

  • •2 Hake dippers
  • •15g OB dry mix
  • •35g OB batter mix
  • •30g OB Crunch
  • •35ml Palm oil
  • •1 Brioche roll
  • •10ml Zesty mayo
  • •2g Pickled red onion
  • •20ml
  • •10g Prepared veggie ribbons
  • •20ml
  • •200g portion

Equipment

  • Flat top grill
  • Large spoon
  • 1 x squeeze bottle
  • Deep fryer
  • Skimmer
  • Chip scoop

Method

  1. 1Dust the fish with OB dry mix, dip the fish into the OB Batter mix and into OB Crunch.
  2. 2Fry the fish in hot oil (180°C) for approx. 4 minutes.
  3. 3Drain off any excess oil.
  4. 4Toast the bun halves on the grill for 20 seconds, cut side down.
  5. 5Spread the Zesty Mayo on the bottom half of the bun, top with veggie ribbons and hake dippers.
  6. 6Drizzle over the hake dippers and top with pickled red onions.
  7. 7Spread the on the top half of the bun, and place on top of the burger.
  8. 8Place the burger on a large coloured plate, on a paper wrapper.
  9. 9Serve with guests' side of choice.

Plating

Large plate. Paper wrapper.

Plate

🥡 Takeaway

📦 Fish & Chips Box & 1x Sauce container

Tips

  • •Each Hake Belly should be checked individually for scales and scales should be removed.