Wednesday, January 21, 2009

Fish Burger

There's something about fish burgers that transports me to summer, even if it's raining outside!
Let me tell you about it. For this recipe I used halibut but any firm, dense fish will do, such as cod, salmon or even tuna. The fish is coated in a tempura-like batter and then served on a toasted bun with homemade tartar sauce and a side of hand-cut potato chips.
The tartar sauce is a simple mixture of Hellman's mayonnaise, diced cornichons (small gherkins), Spanish onion and capers.
The chips are paper-thin slices of potato fried only for a few seconds. The result -- crispy, salty chips -- the perfect accompaniment!

1/2 cup of Hellman's mayonnaise
6 cornichons or small gherkins, diced
1/4 Spanish onion, dliced
15 capers
Filets of halibut for 2
1/2 cup of flour
1/2 cup of tapioca flour
3/4 cup of cold water
1/2 tsp of baking powder
2 cups of vegetable or sunflower oil for frying
2-4 hamburger buns
A handful of mixed lettuce
1-2 medium potatoes, thinly sliced and dried on paper towels
Sea salt

Pre-heat the grill.
First prepare the tartar sauce. In a small bowl, mix together the mayonnaise, cornichons, onion and capers. Set aside.
Thinly slice the potatoes and place them on a paper towel to dry.
Heat the oil on a high heat in a medium saucepan.
Place the potato slices into the oil and fry for about a minute or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Make sure that you remove all of the chips from the oil before cooking the fish.
In a mixing bowl, combine the flours, baking powder and water with a fork. Add the fish filets and coat well. Gently lower the fish into the oil and fry about 3-4 minutes or until the batter is golden. Remove and drain on paper towels.
Meanwhile, pop your buns in the oven and lightly toast them for a minute or so. Assemble the hamburgers, by spreading on a layer of tartar sauce, followed by mixed lettuce, a fish filet, a bit more sauce and then the bun top. 


Now, You are reading :
Fish Burger

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