Crumbed Coorong Mullet Burger with Dill Aioli


Preparation time
20 minutes

Cooking time
10 minutes

2 people

¼ cup aioli
Zest of ½ lemon
2 tablespoons chopped dill
½ cup plain flour
Salt and pepper
2 eggs
¼ cup milk
1 cup breadcrumbs
1 packet 200g Ferguson Australia Coorong Mullet fillets, thawed in the refrigerator overnight
2 tablespoons butter
2 burger buns, toasted
Handful mixed salad leaves
½ red onion, sliced

Crumbed Coorong Mullet Burger with Dill Aioli

In a small bowl, mix the aioli, lemon zest and dill. Set aside.

On a large plate mix the flour with a generous pinch of salt and pepper. Into a large bowl add the eggs and milk, and whisk to combine. On another large plate add the breadcrumbs. Place the Coorong mullet fillets into the seasoned flour, and toss to coat. One at a time, place the fillets into the egg mixture, followed by the breadcrumbs.

Heat a large frypan over medium heat and add half of the butter. Add half of the Coorong mullet fillets and cook for 2 minutes, before turning and cooking for another minute. Repeat with the remaining fillets.

To serve, spread the dill aioli onto each bun, top with salad leaves, red onion, and crumbed Coorong mullet fillets.

(Dietary specifications: For lactose free use lactose free butter and milk. For gluten free option substitute breadcrumbs for gluten free breadcrumbs or quinoa flakes and flour for gluten free flour)