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Barramundi burgers with tartare sauce

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Barramundi burgers with tartare sauce

Photography by Mark Roper

Ingredients (serves 4)

  • 4 x 100g skinless barramundi fillets, pinboned
  • 1/3 cup (50g) plain flour
  • 1 egg, lightly beaten
  • 2/3 cup (50g) dry breadcrumbs
  • 1/3 cup (80ml) olive oil
  • 4 bread rolls, split
  • Watercress sprigs, sliced tomato and sliced avocado, to serve

    Tartare sauce
  • 1 cup (300g) whole-egg mayonnaise
  • 2 tbs lemon juice, plus lemon wedges to serve
  • 2 tbs chopped cornichons (see note)
  • 1 tbs chopped capers
  • 1 tbs chopped flat-leaf parsley
  • 1/2 tsp Dijon mustard


  1. Season the fish fillets with salt and pepper. Coat in the flour, then dip in the egg and then into the breadcrumbs. Place on a plate and chill for at least 30 minutes.

  2. Heat the olive oil in a deep heavy-based frypan over medium heat. In 2 batches, add the fish and cook for 3-4 minutes each side until golden and cooked through. Drain on paper towel.

  3. Meanwhile, for tartare sauce, combine ingredients in a bowl and season to taste.

  4. Spread a little tartare onto bun bases, then top with watercress, tomato, avocado and fish. Dollop with a little more tartare and place bun lids on top. Serve with lemon.


  • Cornichons are small pickled cucumbers, from supermarkets and delis.


    delicious. - February 2009, Page 60
    Recipe by Valli Little & Amanda Biffin

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