Louisiana Crumbed Hapuku 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 hapuku fillets packaging. Slice fish in half crossways to get 1 piece per person.
• 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.
• Dip fish into the flour to coat, then into the egg and finally into the 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 buns 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.