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Fish and calamari burger
Makes 1, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 1 | each | Thaw and Serve Milk Bun |
| 170 | g | Lettuce |
| 1 | each | Tomato |
| 2 | each | Fish Fillets |
| 170 | g | Calamari |
| 170 | g | White Wings Plain Flour |
| 20 | L | Crisco Canola Oil |
Method
Step 1
Gently slice the QBA Milk Bun in half, then slightly toast the buns on the grill. While it toasts, splash a tablespoon of Crisco Canola Oil around the edges of the bun.
Step 2
Season the fish fillets and calamari with salt, pepper and chilli. Rub the spice into the fish and calamari to ensure it is covered all over.
Step 3
Coat the fish with the White Wings Plain Flour. Base the grill with some Crisco Canola Oil, then place the fish fillet gently on top. Once the cooking side is golden brown, flip and grill the opposite side.
Step 4
Lightly flour the calamari and toss them on the grill over a low heat until they are golden brown. They don’t take too long to cook, so make sure you keep an eye on them.
Step 5
Thinly slice the tomatoes, then peel and clean the lettuce leaves.
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Step 6
Spread a sauce of your choice across the base of the bun – if you don’t have the Barnacle Bill sauce, you can use mayonnaise or tomato sauce. Build up the burger by placing the lettuce leaf on-top of the sauce, followed by a couple of slices of tomato.
Step 7
Slice the fish fillet in half, then place it on-top of the tomato, then add the calamari to the burger. Spread the sauce over the lid of the bun, then gently place it on top to finish off the burger.
