Spicy Peri Peri Fish Burger

Spicy Peri Peri Fish Burger

Ingredients

   

Makes

 
  25 50 100
Lemon fish fillets 25 x 100g 50 x 100g 100 x 100g
HEINZ [SERIOUSLY] GOOD™ Peri Peri Mayonnaise 750g 1.5Kg 3Kg
Natural Corn Chips, crushed 500g 1Kg 2Kg
Golden Circle Pineapple Slices, drained ½ x A10 can (25 slices) 1 x A10 can (50 slices) 1 ½ - 2 x A10 cans (100 slices)
Extra HEINZ [SERIOUSLY] GOOD™ Peri Peri Mayonnaise For spreading on buns For spreading on buns For spreading on buns
Ciabatta or hamburger buns 25 50 100
Salad leaves      

Method

  1. Spread fish fillets on both sides with HEINZ [SERIOUSLY] GOOD™ Peri Peri Mayonnaise, then coat in the crushed corn chips. Place prepared fish on baking paper lined trays and refrigerate for 10 minutes.
  2. Grill pineapple slices until golden and hot. Set aside and keep warm.
  3. Pan fry fish in a little oil over a medium heat turning once during cooking until crust is golden and fish cooked.
  4. To assemble the burger, spread Peri Peri Mayonnaise on the bases of the buns. Top with a fish fillet, grilled pineapple slice and salad leaves. Place bun lid on top and serve. 

Tips

  • Replace lemon fish with Terakihi or snapper.

Cooking Abbreviations

tsp - teaspoon
Tbsp - tablespoon
Kg - kilogram
g - grams
ml - millilitres
L - litre