serves
2
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 100 ml buttermilk
- ½ tsp hot sauce (preferably Franks hot sauce), or to taste
- 2 skinless bream fillets, about 150 g each, bones removed
- 100 g plain flour, seasoned to taste
- 150 g panko breadcrumbs
- 1 egg
- 50 ml milk
- sea salt and white pepper, to taste
- 2 litres canola oil, for deep frying
- 120 g shredded Iceberg lettuce (soaked in iced water for 30 minutes)
- 40 g finely shaved red onion (soaked in iced water for 30 minutes)
- 1 tbsp clarified butter or ghee
- 2 brioche buns, split
- 2 slices American cheese
Tartare sauce
- 125 g kewpie mayonnaise
- 1 tsp finely chopped capers
- 1 tsp finely chopped cornichon
- ½ tsp finely chopped pickled jalapeno
- 2 tbsp mixed finely chopped fresh herbs (French tarragon, dill, chervil, parsley)
- ½ lemon, zest and juice
Marinating time: 3 hours
Instructions
- Place the buttermilk and hot sauce in a shallow bowl and stir to combine. Add the fish, turn to coat, then cover and refrigerate for at least 3 hours.
- Meanwhile, for the tartare sauce, place all the ingredients in a bowl and stir to combine well. Refrigerate until ready to serve.
- Place the seasoned flour on a plate and the breadcrumbs on another plate. Lightly beat the egg and milk together in a shallow bowl. Drain the fish and dust in the flour, then dip in the egg, followed by the breadcrumbs.
- Place the oil for deep -frying in in a large saucepan or deep – fryer and heat to 170˚C. Cook the fish for 4 – 5 minutes or until golden. Drain on a wire rack and season well.
- Drain the soaked lettuce and onion, then place in a bowl, ensuring there is no excess water, season to taste and toss to combine.
- Heat the clarified butter or ghee in a large frying pan over medium – high heat. Toast the buns, cut - side down until golden. Remove the lids, then turn and toast the bases for another minute.
- To assemble, spread both cut sides of the toasted buns with tartare sauce. Top with a piece of fried fish, then a piece of cheese followed by the lettuce mixture. Add the lids and serve immediately with any remaining tartare sauce on the side.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
