Louisiana Crumbed White Fish Burger & Fries

• Meanwhile, finely shred cos lettuce (see 
ingredients). Thinly slice radish into sticks.
• Slice tomato into thin rounds.
• Slice lemon into wedges.
• Halve burger buns. 

• Discard any liquid from smooth dory fillets 
packaging. Slice fish in half crossways to get 
1 piece per person.
• SPICY! This is a mild spice blend, but use less if 
you’re sensitive to heat! To a shallow bowl, add 
the plain flour. In a second shallow bowl, whisk 
the egg. In a third shallow bowl, combine panko 
breadcrumbs and Louisiana spice blend.
• Coat fish first in flour, then the egg and finally in 
breadcrumb 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 fish in batches until golden and 
cooked through, 5-6 minutes each side. Transfer 
to a paper towel-lined plate. 
TIP: White fish is cooked through when the centre 
turns from translucent to white.

• Place burger buns, cut-side up, on a second 
lined oven tray and sprinkle top halves with 
shredded Cheddar cheese. Bake until cheese is 
melted, 2-3 minutes.
• In a medium bowl, combine cos, radish, a 
generous squeeze of lemon juice and a drizzle of 
olive oil. Season to taste with salt and pepper.