Ingredients
Method
-
120g Firm white fish fillets 10 x
-
Plain flour 200 g
-
Salt and fine ground white pepper
-
Eggs, lightly beaten 6 x
-
Panko breadcrumbs 300 g
-
Dill pickles, finely chopped 100 g
-
Dill, chopped 15 g
-
Soft buns, split 10 x
-
Mixed lettuce leaves 300 g
-
Tomatoes, sliced 6 x
Preparation
-
Method
- Dust fish in combined flour, salt and pepper. Dip in egg then toss in breadcrumbs. Cover and refrigerate.
- Combine HELLMANN'S Deli Mayonnaise, pickles and dill.
- Deep fry crumbed fish until golden and cooked through. Remove and drain.
- Spread both sides of each bun with dill mayonnaise. Top with lettuce, tomato and fish fillet. Serve immediately.
-
Note
- Lightly toast the buns if desired.
