Flathead burger

Ingredients

100 gm fine breadcrumbs from soft white bread
30 gm finely grated parmesan
2 tbsp finely chopped flat-leaf parsley
Finely grated rind of 1 lemon
8 flathead fillets (about 50gm each)
For dusting seasoned plain flour
For coating: eggwash
60 ml (¼ cup) vegetable oil
4 soft white rolls or burger buns, halved
To serve: butter lettuce leaves
2 vine-ripened tomatoes, thinly sliced
Lemon tartare
300 gm (1 cup) good-quality mayonnaise
6 cornichons, finely chopped
2 tbsp finely chopped flat-leaf parsley
1 tbsp capers, rinsed, coarsely chopped
Finely grated rind and juice of 1 lemon

1 For lemon tartare, combine ingredients in a bowl, season to taste and refrigerate until required.
2 Combine breadcrumbs, parmesan, parsley and lemon rind in a bowl, season to taste and set aside.
3 Dust each flathead fillet with flour, then dip in eggwash, then coat with breadcrumb mixture, shaking off excess in between.
4 Heat vegetable oil in a large deep-sided frying pan and cook fish in batches, turning once, until golden and cooked through (2-3 minutes each side).
5 Spread rolls with tartare, top bases with lettuce, tomato and two flathead fillets, sandwich with tops, serve with lemon tartare.

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