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Greatest plates · Main
Crumbed Barramundi Burger with Tartare
The fish burger worth making at home: barramundi in a panko crust, pan-fried until the outside is gold and the inside still flakes, with a proper tartare made from capers, pickles and dill rather than a squeeze bottle.
Serves 4Prep 20 minCook 10 minFish
Containsegg · gluten · fish
KalaPlate Original
Protein 27%Carbs 36%Fat 37%
About 684 kcal a serve — 46 g protein, 62 g carbs, 28 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Make the tartare first
TartareStir three tablespoons of the mayonnaise with the chopped capers, chopped pickles, dill and a good squeeze of lemon. Season and leave it to sit while you cook — the capers need ten minutes to give themselves up to the mayonnaise.
In the sauce bowlTartare →
5 min
Dress the slaw
SlawToss the shredded cabbage and grated carrot with the last tablespoon of mayonnaise and the rest of the lemon juice. Shred the cabbage as finely as you can manage — thick ribbons push the fish out of the bun.
In the slaw bowlSlaw →
5 min
Crumb the barramundi
CrumbSeason the flour with the salt and pepper. Take each piece of barramundi through the seasoned flour, then the beaten egg, then the panko, pressing firmly. Rest the crumbed pieces on a plate for a few minutes so the coating sets and stays on in the pan.
On the crumbing benchCrumb →
10 min
Fry until golden and just flaking
FryHeat the olive oil in a frying pan over medium-high heat. Fry the crumbed fish for about 3–4 minutes a side until deep golden and just cooked through — barramundi is done the moment it flakes, and a minute past that it is dry. Drain briefly on paper towel.
In the frying panFry →
8 min
Build the burgers
BuildToast the buns. Tartare on both halves, then lettuce, the fish, a handful of slaw and a few extra pickles. Lemon wedges on the side so everyone squeezes their own.
On the boardBuild →
3 min
Cook's noteAny firm white fish works — barramundi is the Australian default, but flathead, snapper or basa all crumb the same way. Frozen fillets need thawing and patting properly dry first; a wet fillet steams its own crumb off.
Estimated per serve
684 kcal · 46 g protein · 62 g carbs · 28 g fatestimates, within ~10%
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