A fish burger with a crispy fish fillet and homemade tartare sauce.
A truly underrated burger – it tastes far better than it has any right to.
The crispy fish is excellent in a brioche bun with plenty of tartare sauce, crisp salad leaves and thin ribbons of carrot and cucumber.
If you prefer it with remoulade (the Danish sweet-pickled kind) or mayonnaise, you can easily swap out the tartare sauce.
Fish burger with tartare sauce
For me, tartare sauce is a must in a fish burger – the flavours suit the fish perfectly.
You can also lay a slice of Cheddar on the hot fish straight out of the oil so it melts. That is very good too.
Serve your fish burger with crispy chips and, ideally, extra tartare sauce on the side.
Fish burger with crispy fish fillet and tartare sauce
Recipe for a fish burger with crispy fish fillet and tartare sauce.
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Ingredients
Crispy fish fillets
- 4 plaice fillets
- 100 g panko breadcrumbs
- 1-2 eggs, beaten
- 100 ml plain flour
- Neutral oil, for frying
- Salt
Tartare sauce
- 250 ml mayonnaise
- 4-5 tbsp fresh herbs – I use dill, chives and parsley
- 1 tbsp capers, finely chopped
- 1-2 tbsp lemon juice, freshly squeezed
- 1 tsp Dijon mustard
- 1/2 tsp onion powder
- Salt and pepper
To serve
- 4 burger buns
- 1/4 cucumber
- 1 carrot
- Crisp salad leaves
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Method
Tartare sauce
- Mix all the ingredients for the tartare sauce and season to taste with salt and pepper.
- Keep the tartare sauce in the fridge until you are ready to serve.
Crispy fish fillets
- Heat neutral oil in a frying pan until it reaches about 175°C.A deep-fat fryer works well here if you have one.
- Pat the plaice fillets dry with a little kitchen paper and remove any stray bones or bits.If the fillets are very large, you can cut each one in 2.
- Mix the plain flour with a little fine salt and turn the plaice fillets in it to coat.
- Then dip them in the beaten egg and finally coat them in the panko breadcrumbs.
- Fry the fish fillets until golden and crisp on both sides.Turn them just once during frying.
- Let them rest on kitchen paper to absorb excess oil, and season with a little extra salt if you like.
Fish burger
- Warm the burger buns.
- Shave the cucumber and carrot into thin ribbons with a vegetable peeler.
- Spread tartare sauce on both the top and bottom halves of the buns, and lay crisp salad leaves on the bottom halves.
- Place the fish on top, add the cucumber and carrot ribbons and finish with the top half of the bun.
Nutrition
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Kan man lave fiskene i airfryer og hvad skal den stå op og i hvor langtid skal de have? 🙂 <3
Hejsa
Jeg ville gå med 200 grader i ca. 10 minutters tid. Fisken må selvfølgelig ikke blive tør – men den skal også kunne nå at blive sprød – måske skru en smule op for varmen hvis den mangler farve – det kommer lidt an på maskinen.
Husk at gove dem lidt sprayfedt inden 🙂
Warm wishes, Dianna
Elsker bare fisk med tatarsauce
Hej Tanja
Det smager også bare så dejligt 🙂
Warm wishes, Dianna
Kan jeg undgå at bruge Dijonsennep i opskriften? Det er vi ikke så glade for herhjemme nemlig..
Hej Nunu
Ja sagtens da, det undlader du bare 🙂
Erstat evt.med lidt almindelig sennep hvis. I kan lide det 🙂
Warm wishes, Dianna