One of the best parts of Good Friday is tucking into some delicious seafood.
So we invited Better Homes and Gardens favourite Fast Ed into the studio to share his recipe for a succulent Murray Cod Burger.
Watch the video above for the demonstration and keep reading for the recipe
- 4 x 150g Murray cod fillets, skinless (or any other fish)
- Sea-salt flakes and freshly
- ground black pepper
- 1/4 cup semolina
- 11/4 cups plain flour
- 1/4 cup rice flour
- 325ml sparkling wine
- 1/4 bunch chives, very finely sliced
- Vegetable oil, for deep-frying
- 2 cups cabbage, very finely sliced
- 1/2 bunch parsley, finely chopped, plus extra leaves to serve
- Juice of 1/2 lemon
- 4 brioche buns
- 4 slices American cheese
- Tartare sauce, to serve
- Lemon wedges, to serve
- Pat fish dry, then season generously with salt and pepper.
- Mix semolina and 1/4 cup of the plain flour, then toss with fish pieces to coat.
- Mix remaining flours in a bowl and season generously with salt.
- Add sparkling wine and stir gently, then fold in chives – don’t overmix.
- Shake excess flour off the fish pieces, dip in the batter, then fry in hot (180°C) vegetable oil until very crisp. Drain on kitchen paper.
- Toss cabbage, parsley and lemon juice then season with salt and pepper.
- Toast buns lightly, then place a cheese slice on the bottoms to melt.
- Top with cabbage mixture, fish and tartare sauce.
- Serve burgers with lemon wedges and extra parsley.
For more delicious recipes, pick up the latest issue of Better Homes & Gardens magazine.