Air Fryer Crispy Fish Burgers
Succulent, freshly cooked fillings layered in a toasted artisan bun with melted cheese, crisp seasonal salad, and signature house sauce.
Ingredients
- • 2 boneless cod fillets (approx. 120g each)
- • 30 g panko breadcrumbs
- • 1 medium egg (beaten)
- • 1 tbsp cornflour
- • 1 tsp dried parsley
- • salt and pepper (to taste)
- • low-calorie cooking spray
- • 2 bread rolls (approx. 60g each, cut in half)
- • 20 g rocket
- • 1 tbsp tartare sauce
- • 1 tbsp lightest mayonnaise
- • 1/2 tbsp lemon juice
Preparation Steps
Preheat the air fryer to 180°C.
In a small bowl, combine the cornflour, parsley, salt and pepper and mix. Coat the cod fillets well in the cornflour mixture.
Add the egg and breadcrumbs to two clean bowls. Dip the first fillet in the egg then in the breadcrumbs coating on all sides. Place onto a plate and repeat with the second fillet.
Spray the top of the cod fillets with low-calorie cooking spray and place them into the air fryer basket. Cook for 10 minutes, turn the fillets over and respray with low-calorie cooking spray. Cook for a further 10 minutes. The breadcrumbs should be golden brown, and the cod should be flakey and cooked through.
In a small bowl, combine the mayonnaise, tartare sauce and lemon juice mix until smooth.
Spread the tartare sauce mixture onto the top and bottom of the bread rolls. Once cooked, add a cod fillet to each bun, top with rocket and place the top half of the bun on top. Serve with an accompaniment of choice.