Name: Fish schnitzel burger with chips
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 800 gram (3 large) potatoes, peeled, cut into 1cm chips; 2 tablespoon vegetable oil; 1/2 cup plain flour; 2 eggs, lightly beaten; 2 cup soft fresh breadcrumbs; 2 teaspoon finely grated lemon zest; 4 100g firm white fish fillets; 400 gram pide bread; 1/3 cup tartare sauce, plus extra, to serve; 60 gram mixed baby lettuce leaves; 2 medium tomatoes, thinly sliced

Ingredients

800 gram (3 large) potatoes, peeled, cut into 1cm chips

2 tablespoon vegetable oil

1/2 cup plain flour

2 eggs, lightly beaten

2 cup soft fresh breadcrumbs

2 teaspoon finely grated lemon zest

4 100g firm white fish fillets

400 gram pide bread

1/3 cup tartare sauce, plus extra, to serve

60 gram mixed baby lettuce leaves

2 medium tomatoes, thinly sliced

Method

1.Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Dry potato well with paper towels. Arrange potato on prepared tray; drizzle with the oil. Season with salt. Bake potato, turning halfway through cooking, for 40 minutes or until golden and tender.

2.Meanwhile, place flour on a plate. Place egg in a shallow bowl. Combine breadcrumbs and zest on a plate. Coat fish in flour; shake off excess. Dip in egg, then breadcrumb mixture to coat evenly. Place on a large plate. Cover fish with plastic food wrap; chill for 15 minutes.

3.Heat remaining oil in a large non-stick frying pan over moderate heat. Cook fish, in batches, for 2-3 minutes each side or until cooked. Remove; keep warm.

4.Cut bread in half horizontally, then into 4. Toast until golden and crisp. To serve, place base of bread on serving plates; spread with tartare sauce. Top with lettuce. tomato, fish and remaining bread. Serve with chips and extra tartare sauce.

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