Crispy Salmon Burgers with Slaw and Katsu Sauce

Serves: 4

Ingredients
2 x 260g or 460g TASSAL Salmon Fillets Skin-off, tail end or cut in half then butterflied open
½ cup flour
1L canola oil, for deep frying
4 x brioche or burger buns

Katsu Sauce:
½ cup Tonkatsu sauce (available in the international section of major supermarkets)
½ cup Kewpie mayonnaise

Batter:
1 egg
1 cup milk
1 tbsp Asian-style or Indian curry paste
1 tsp grated ginger
¼ cup shredded coconut
1 cup SR flour, sifted

Slaw:
2 cups finely shredded green cabbage
½-1 carrot, grated
1 spring onion, finely sliced
2 tbsp mayonnaise

Method

Heat oil in a wok or deep fryer using a deep frying thermometer to 190°C. Combine Katsu sauce ingredients together in a small bowl. Set aside.
Prepare batter; whisk egg, milk, curry paste, ginger and coconut together in a medium bowl. Add flour and lightly whisk into a smooth, not too thick batter. Adjust consistency by adding extra milk or flour as necessary.
Prepare slaw; combine ingredients in a medium size bowl and toss well to coat in mayonnaise.
Prepare fish; place ½ cup flour in a medium size snap-lock bag. Add TASSAL Salmon fillets and shake well to evenly coat in flour. Remove fish from snap lock bag and dip each fillet in the batter and then carefully slide the fish into the hot oil. Cook only half the fish at a time to prevent the oil losing temperature. Using a slotted spoon turn fish after 1 minute to ensure an even colour. Cook for a further minute or 2 until the batter is deep golden and crisp.
To serve; lightly toast the cut sides of the buns on a BBQ grill plate or under a grill. To assemble; place a spoonful of slaw on the base of each bun. Top with a crispy coconut salmon fillet and a good spoonful of katsu sauce. Replace bun top and serve immediately.