These crispy fish burgers are best served on a game night with your friends or a dinner with your loved ones.
Throw some oven-baked fries in the oven and serve them with these tasty burgers for a filling and healthy meal.
This recipe comes with a delicious lemon garlic mayo sauce that you can make more of and enjoy with your potato fries.
Crispy fish burgers
For the burgers
- 4 small fillets of white fish
- 50g all-purpose flour
- 2 eggs – lightly beaten
- 150 g breadcrumbs
- pinch of salt and pepper
- ½ teaspoon paprika powder
- 2 tablespoons vegetable oil
- 4 toasted brioche buns
- 8 lettuce leaves
For the lemon-garlic mayo
- 100 ml good quality mayonnaise
- 1 tablespoon lemon juice
- 1 small clove of minced garlic
- 2 tablespoons chopped chives
- Preheat the oven to 190°C.
- Make the lemon-garlic mayo by mixing all the mayonnaise ingredients together.
- Fill a deep, heavy-bottomed pan halfway with vegetable oil and heat – in preparation for frying the lean chips. Use a mandoline or food chopper to ‘julienne’ the potatoes (no need to peel). Place the julienne potatoes on a paper towel and pat to remove excess water.
- Place the flour, beaten egg and breadcrumbs on 3 large plates. Mix the salt and pepper into the flour. Mix the bell pepper into the breadcrumbs. Dip each piece of fish in turn in the flour, egg and finally the breadcrumbs, shaking off the excess. Heat the oil in the frying pan and fry the fish burgers over medium heat for about 3 minutes on each side until golden brown and crispy. Place them in the oven for about 5 minutes
- While the fish burgers are ready in the oven, fry the lean chips for 1-2 minutes until golden brown (check that the oil is hot enough by adding a few chips. If they sizzle and rise straight to the top, it’s hot enough ). Be careful when placing the lean chips in the oil, as the oil may boil over. You may need to cook the fries in a few batches to avoid this. Drain the fries and season with salt. If you need to cook more than one batch, I’ve found it’s best to drain your first batch and leave them in a bowl lined with paper towel. Then return them to the hot oil for 20 seconds before serving. Trying to keep the fries warm in the oven can either overcook and burn them or make them a little soft.
- Place the bottom half of each roll on a plate, top with lettuce, add the fish burger and finish with some lemon-garlic mayo before placing the other half of the bun on top. Serve with the skinny fries.
This recipe was found on kitchensanctuary.com