The Ultimate Fish Burger

There are times where you just feel like you need that pick me up meal, but don't really want to get a take away meal. You still want it to be healthy but unhealthy at the same time. SO life is about compromise sometimes right??? So let's compromise on the chips and still have a bloody good fish burger.  The secret to making a home burger actually taste like the real thing is more around the way the fish is crumbed (Which I will share with you shortly) but, it is also about what sauces to use. Standard rule use a garlic aioli as your "mayonnaise" and a normal tomato sauce (no additional flavours to it). That's it you do not need any other sauces to this dish as it will just start to lose the balance. 

Ingredients: - 

For the fish (This recipe Serves 4)

4 Fish Fillets (I used ling Fillet, you can use any firm white fish such as hake, snapper etc) 

1 Cup of crumbs (I bought them and I used the fine bread crumbs as opposed to the panko breadcrumbs) 

1 Cup Plain Flour

1 - 2 Eggs

Salt to taste and alittle more for curing the fillets

1 TBLS Blackpepper

3 TBLS White vinegar to cure the fish fillets 

Oil for frying 

Sesame seed bread rolls 

Oak leaf lettuce

1 Tomato finely sliced 

1 Small Brown onion finely sliced

4 Cheddar cheese Slices 

For the potato rosti please have a look at my blog for the recipe.

Method:  -

Remove skin from fillet and place into a bowl with water, 3 tsp of salt and 3 TBLS white vinegar, this is to cure the fillet. This needs to cure for about 20 - 30 minutes, you will know this is ready when the fish looks bright white. This is a great way to cut down on the cooking time and also reduces the frying time and really gives you soft flakey fish. 

Once the fish has cured, take each fillet and place in flour with salt and pepper, dip into the egg and lastly into the crumb. I usually add more salt and pepper into the crumb before coating as I like the burger to taste like it has been seasoned. 

Keep the crumbed fish refrigerated until you are ready to serve. I like to fry the fish before I need to serve. I usually shallow fry the fish in sunflower or canola oil on a medium heat for approximately 5 minutes on each side, until the coating is golden and crisp. 

To assemble the burger, cut the bread roll in half and slightly toast just the inside of a bread roll. I usually do this with a flat toaster. Once the roll is slightly crisp spread butter on each half. Place the lettuce, onion and tomato and then add the garlic aioli. Place the fish fillet on top of the aioli and place your cheese slice on top of the fillet so that it starts to melt. Top with tomato sauce and place the other half of the roll on top of the sauce. Use a bamboo skewer to hold it all together. Serve hot on a serving board with your favourite dipping sauce for the Rosti. 

Don't forget to check out the Rosti recipe listed in the blog Archive in the September section.