Barramundi Burgers with Tartare Sauce (Australia)

Schnitzel meets Burger meets fish - welcome to the melting pot Australia!

The dish was quite nice, though a little heavy on the oils - the avocado probably just wasn't really necessary. I used humble pangasius in lieu of barramundi, and unfortunately didn't have any watercress, which would have added a welcome sharpness. I discovered quickly that eating it as a burger is not such a great idea, because it makes the coating of the fish turn soggy before you can finish your first bite. I was, however, really impressed by how crunchy the coating was at first', and I'm sure that's due to the fact that the fish had to rest for 30 min after being coated - definitely something I will try with Wiener Schnitzels next time!