‘Big NT’ Barramundi Burger
Ingredients
2 Angelakis Barramundi Fillets
Olive Oil
Sea Salt
2 Sour Dough Rolls
Butter
1 Baby Cos Lettuce
2 Eggs
Mayonaise
Black Pepper
Sriracha Sauce, to serve
Method
Preheat the oven to 160℃, slice the sough dough rolls in half and place in the oven to warm through. Wash the baby cos leaves.
Heat a fry pan over a high heat, Season the barramundi fillets with sea salt, add a little olive oil to the pan and place the fillets in the pan skin side down, cook for a couple of minutes then reduce the heat to medium, once the skin is crispy turn the fillet over and cook for a few more minutes on the other side. In the same pan crack the eggs and cook until done.
To assemble the burgers, butter the warm rolls, spread the bottom with lots of mayonnaise, top with the lettuce, barramundi fillet & fried egg, season with sea salt and black pepper and pop the top on. Serve with Sriracha sauce.