Crispy Fish Burgers Food

CRISPY FRIED FISH BURGER RECIPE

Steps:

• Get your dredging station ready: Sift flour onto a plate and spread out. To another plate, add panko, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, onion powder, paprika, thyme, cayenne pepper, and garlic powder, whisking to combine. In a bowl, whisk egg. Set aside.
• Cut cod into two equal pieces and pat dry with a paper towel. Sprinkle with remaining 1/4 teaspoon of salt.
• Dredge each piece of cod in flour, coating all around, shaking off excess.
• Then, dip cod into whisked egg, shaking off excess
• Finally, dredge cod in panko bread crumbs, coating all around, pressing to adhere. You can place on a plate while you are getting your oil ready.
• Place the canola or vegetable oil into a large heavy-duty pot with high/tall sides suitable for frying (I used a high sided cast-iron pot).Note: Use enough oil to come up to 2 inches up the side of the pot. To monitor your oil temperature, a candy and deep-fry thermometer clipped to the side of the pot (with the tip submerged in the oil) is a great tool to use.
• Heat the pot of oil over medium heat. You want an oil temperature of about 360 degrees Fahrenheit.Note: Oil may drop in temperature when fish is placed in there, but try to keep it around that temperature.
• Gently lower each piece of cod into the oil, away from you, and cook for 3 minutes. Carefully turn the cod pieces and continue to cook for another 3 minutes or until cod is cooked through, is opaque, and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: Depending on the thickness of the cod pieces, you may have to cook longer.
• When cooked, carefully remove cod from the oil (a spider strainer works great for removing the cooked cod).Optional: Place cod on a cooling rack over a baking sheet to drain of any excess grease for a minute or two, if necessary (though, mine weren't greasy).
• Sprinkle cod with additional salt (if desired).
• Mix all ingredients together in a bowl until well incorporated.
• Mix all ingredients together in a bowl, stirring to combine.
• Assemble fish burgers: toast buns (if you like), spread the cut side of each bun with tartar sauce, place piece of fish on bottom buns, top with coleslaw (and any of the other garnish options (if you like), and place top buns over top (with tartar sauce on the inside) to form your fish burgers. Serve and enjoy!

CRISPY SESAME FISH BURGER WITH LIME MAYO

Steps:

• Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.
• Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.
• Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.
• To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.

CRISPY FISH BURGERS

Steps:

• Preheat the oven to 400 F and set a large baking tray aside. Slice the potatoes lengthwise, then again, until you have 12 wedges that are roughly the same size. Place the potatoes in a large bowl.
• In a small dish, combine the olive oil, garlic powder, onion powder, salt, paprika and ground pepper together. Drizzle the olive oil mixture all over the potatoes, stirring to coat. Place the potatoes on the baking sheet and place in the oven for 15 minutes.
• After 15 minutes, remove the potatoes and give them a stir. Turn the oven up to 450 F and make space for the fish fillets on the baking tray. Place the fish on the baking tray next to the potatoes, and place the tray back into the oven. Bake for 25 minutes, removing the tray halfway through the baking time to flip the fish and stir the potatoes one more time. Remove and let the fish and potatoes cool for 5 minutes.
• While the fish and potatoes are cooking, prepare the lemon-garlic aioli by mixing all of the ingredients together in a small bowl.
• To assemble the crispy fish burgers, spread each half of a burger bun with the lemon-garlic aioli. Place a lettuce leave on top of one half, followed by a slice of tomato, and slice of cheese. Place 1-2 baked fish fillets on top of the cheese, followed by a pickle slice and the other burger bun half. Serve immediately, with the oven-roasted potato wedges and lemon-garlic aioli for dipping.