AIR FRYER CRISPY FISH BURGERS WITH CABBAGE SLAW
AND LEMON AND CORIANDER MAYO
INGREDIENTS:
75g plain flour
1 tsp freshly ground black pepper
1 egg, lightly beaten
125g panko breadcrumbs
8 x 100g skinless whiting fillets
Olive oil
4 brioche rolls, split
For the Cabbage Slaw
160g shredded red cabbage
160g shredded green cabbage
1 carrot, grated
2 tbsp chopped coriander leaves, plus extra leaves to garnish
For the Lemon and Coriander Mayo
Zest and juice of 1 lemon
1 tbsp fresh coriander, finely chopped
Good quality mayonnaise
METHOD:
For the cabbage slaw, combine all the ingredients in a bowl with half the lemon and coriander mayo. Season, then stir to combine. Set aside until ready to serve.
Combine the flour and one tsp black pepper in a bowl. Place the eggs and breadcrumbs in separate bowls. Dip the fish first in flour mixture, then coat in egg and finally in the crumbs until well coated.
Drizzle a little olive oil over the breaded fish filets, then place in the Air-fryer in a single layer at 200oC for 15 minutes, turning half-way through the cooking time. They should be crisp and golden.
Serve crispy fish filets in brioche rolls with slaw, remaining lemon and coriander mayo and extra coriander.