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Whiting and watercress burgers

Australian Gourmet Traveller recipe for whiting and watercress burgers

By Rodney Dunn
  • Serves 4
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Whiting and watercress burgers


  • 8 whiting fillets
  • 150 gm plain flour (1 cup)
  • 2 eggs, lightly beaten
  • 3 cups fresh breadcrumbs
  • For deep-frying: vegetable oil
  • 4 soft long rolls, halved
  • To serve: butter, softened
  • 1 bunch watercress, leaves picked
Gribiche sauce
  • 3 hard-boiled eggs, separated
  • 1 egg yolk
  • 2 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 400 ml vegetable oil
  • 7 cornichons, finely chopped
  • 2 tbsp salted baby capers, rinsed
  • 2 tbsp each of finely chopped parsley, chervil and tarragon


  • 1
    Dust whiting in flour and shake to remove excess. Dip in egg, then coat in crumbs.
  • 2
    For gribiche sauce, process boiled and raw egg yolks in a food processor with mustard and vinegar until combined, then with motor running add oil in a thin steady stream until combined. Season to taste with sea salt and freshly ground white pepper. Finely chop eggwhite, add to sauce with remaining ingredients and stir to combine.
  • 3
    Heat oil in a large saucepan to 180C, fry whiting, for 4-5 minutes or until golden, then drain on an absorbent paper-lined plate.
  • 4
    Spread rolls with butter, top with watercress, 2 whiting fillets, gribiche sauce, sandwich and serve immediately.
  • Author: Rodney Dunn