Servings : 4 burgers
Preparation Time : 20 minutes
Cooking Time : 14 minutes
- 4 burger bread
- 1 tbsp of extra virgin olive oil (brush the bread)
- about 1 inch deep rice bran oil/ sunflower seed oil
- 500g fish fillet (grouper/ cod)
- 1 large egg
- 1/3 cup plain flour
- 1 tsp of sea salt
- 1 tsp of smoked paprika
- ¼ tsp of ground black pepper
- 1.5 cup of Japanese bread crumbs
- ½ cup of mayonnaise
- 1.5 tsp of honey mustard
- 1 tbsp of chopped gherkins
- ½ tsp of chopped capers
- 1 tbsp of dill
- 1 tsp of fresh lemon juice
First of all, prepare the tartar sauce. I bought some small gherkins, you could use big ones. Chop about 1 table spoon of gherkins.
Chop about half tea spoon of capers too.
Wash the dill and pick the leaves.
Then mix half cup of mayonnaise and 1.5 tea spoons of honey Dijon mustard together.
Add the chopped gherkins, capers, dill and fresh lemon juice.
Mix well and set aside.
Now we can prepare the seasoned flour and fish fillet. Get a big plate and add 1/3 cup of plain flour, 1 tea spoon of fine sea salt, 1 tea spoon of smoked paprika and 1/4 tea spoon of ground black pepper.
Mix everything together and set aside.
I used two pieces of grouper fillets, you can use cod as well. Defrost the fish fillets and dry them with kitchen towel. Then cut them into the right size for your burger bread.
Put the fish fillets into the seasoned flour, dust it on all sides evenly.
Shake off the excessive flour, dip the fillet into the egg for a few seconds.
Then put the fillet in the Japanese bread crumbs. These bread crumbs are very light and flaky. Cover the fillet with the bread crumbs and pat it gently. Repeat the steps to get all 4 pieces of fillets ready.
放魚柳時魚皮向上，不然炸出來的魚柳會捲起來。Heat up a pot of oil with medium high heat. You don’t need to use a lot of oil. 3 cm deep should be enough. I used rice bran oil, you could use other high smoking point oil for frying. I test the temperature of the oil by dipping my wooden chopsticks in the oil. If you see little bubbles around the tips of the wooden chopsticks, the temperature should be right. You could also test it by dropping a bit of bread crumbs inside. There should be little bubbles around the crumbs straight away.
When you put the fillets inside the oil, you should put the skin side down. Once the skin side is golden brown, flip the fillets carefully. My fish fillets are not too thick, it takes about 7 to 8 minutes to cook on both sides.
Use a spatula to help you to flip the fish fillets, so you would not break the fillets and the crispy crust.
Turn the heat up a bit towards the end, so the fillets would be more crispy and won’t absorb too much oil. Let the fish fillet to rest for 5 to 10 minutes.
Open the burger bread and brush some olive oil on them.
Heat up the grill with medium high heat. Then toast the bread until they are warm. The bread should be warmed through and one side should be slight brown.
Put a slice of Cheddar cheese on the toasted bread.
Then place the fried fish fillet on top. The heat of the bread and the fish fillet would melt the cheese.
After that, put a generous spoon of tartar sauce on the fish fillet.
Look at that! This is the best Fish Fillet Burger ever! ：P
- It is important to choose the right fish fillet. The fish should be firm and flavourful. Grouper and cod are two good options.
- I prefer using fish fillets with skin on because the skin could hold the flesh together and give the fillet a better texture.
- I really like Japanese bread crumbs. They are light and flaky, so they give the fillet a really crispy crust.
- Use medium hight heat to fry fish fillet or you would burn the bread crumbs. Turn up the heat a little bit towards the end to make sure the crust won’t absorb too much oil.
- Use oil that has a high smoking point. I used rice bran oil or sunflower seeds oil.
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