Crumbed Fish Burger & Potato Wedges

• Meanwhile, thinly slice tomato into rounds.
• Place your hand flat on top of hoki fillet  
and slice through horizontally to make two  
thin steaks.
• Pat hoki dry with paper towel and season both 
sides with salt and pepper.

• In a shallow bowl, combine the plain flour and 
a pinch of salt. In a second shallow bowl, whisk 
the egg. In a third shallow bowl, place panko 
breadcrumbs and classic roast seasoning.
• Dip hoki into flour mixture to coat, followed by 
the egg and finally in the panko mixture. Set 
aside on a plate.

• Heat a large frying pan over medium-high heat 
with enough olive oil to coat the base. 
• Cook crumbed hoki until golden and cooked 
through, 3-4 minutes each side (cook in batches 
if your pan is getting crowded). Transfer to a 
paper towel-lined plate.

TIP: White fish is cooked through when the centre 
turns from translucent to white. 
TIP: Add extra oil between batches if needed so fish 
doesn’t stick to the pan.

• Meanwhile, halve burger buns and bake directly 
on a wire oven rack until heated through,  
2-3 minutes.