Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1 cup plain flour
- 2teaspoons cornflour
- 4 ling fillets (100g portions)
- 1tablespoons mint, finely shredded
- 1 mango, flesh finely diced
- 1 small red onion, finely diced
- 4 baby cos lettuce leaves
- 1 lime, rind finely grated (plus juice)
- 1teaspoons dried chilli flakes
- 1/3 cup whole egg mayonnaise
- 1 egg yolk
- 1 avocado, sliced
- 1L vegetable oil (for deep frying)
- 4 burger rolls, halved
Nutrition per serving
12400kJ
Protein
52.8grams
Sugars
22.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Rinse ling fillets, then pat dry with kitchen paper, cover and set aside.
Step 2 of 6
Meanwhile, make the salsa. Combine the mango, onion, lime juice and mint in a small bowl. Set aside.
Step 3 of 6
For the batter, combine flour and cornflour in a bowl. Mix in lime rind, chilli and salt, to taste. Make a well in the middle. Mix egg yolk and 1 cup chilled water together and gradually add to the flour, mixing to form a batter.
Step 4 of 6
Heat vegetable oil in a deep fryer or heavy-based wok or frying pan to 180°C or until a cube of bread browns in 15 seconds.
Step 5 of 6
Dip fish into batter, drain excess, and place into hot oil. Cook fish, in two batches, for 5 minutes or until lightly golden. Remove and drain on crumpled paper towel, while cooking the remaining fish.
Step 6 of 6
Spread halved burger rolls with mayonnaise. Fill with lettuce, fish, salsa and avocado and a little more mayonnaise, to serve.
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