Homemade filet o fish burger
Ingredients
Main
- 2 cups panko breadcrumbs (Note 1)
- 400 – 500 g / 0.8 – 1 lb white fish fillets, flat / thin (I used Ling, Note 2)
- 4 soft buns, brioche recommended (Note 3)
- 4 slices processed cheese (Note 4)
- Oil spray (I use olive oil)
Dredge Batter (Note 5)
- 1 egg
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard (or other mustard)
- 1 tbsp flour
- 1/2 tsp salt
- Black pepper
Tartare Sauce
- 1 cup / 220g mayonnaise
- 1 tbsp dill pickle / gherkin/ cornichon, very finely chopped
- 1 tsp fresh parsley, chopped*
- 1 tsp capers, drained and finely chopped*
- 1.5 tbsp lemon juice, fresh (or cider vinegar)
- 1 tsp white sugar
- 1/4 tsp salt
Instructions
- 1
Tartare Sauce - Mix ingredients in a bowl. Set aside for 10 minutes+.
- 2
Toast Breadcrumbs - Preheat oven to 180C/350F.
- 3
Toast Breadcrumbs - Spread breadcrumbs on a tray. Spray with oil directly down, not from side.
- 4
Toast Breadcrumbs - Bake for 3 – 5 minutes until golden. Immediately transfer to bowl.
- 5
Toast Breadcrumbs - Brush tray clean, spray with oil.
- 6
Crumbing / baking - Cut fish fillets into square-ish shapes slightly larger than the buns (they shrink when cooked).
- 7
Crumbing / baking - Mix Batter ingredients in a bowl.
- 8
Crumbing / baking - Carefully coat fish in batter (handle with care, fish fillets can be delicate).
- 9
Crumbing / baking - Place in breadcrumbs. Use other hand to cover top and sides with breadcrumbs, pressing to adhere. Transfer to tray. Repeat with remaining fish.
- 10
Crumbing / baking - Bake 12 – 15 minutes until fish is cooked through. Immediately top with cheese – allow residual heat to make it semi melt (do not oven melt processed cheese, you get a plasticy film!).
- 11
Assemble - Cut buns in half, microwave for 20 seconds to warm through (microwave = stays soft).
- 12
Assemble - Top with fish and cheese, dollop with tartare sauce. Devour!
