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Fishburger FISHBURGERS
fresh or frozen fillets or thick pieces of firm white fish (saithe, cod, pollack, haddock, hake, etc)
salt
white pepper
1 - 2 eggs
wheat flour
dry breadcrumbs
oil (
eg peanut oil)
butter
hamburger buns or rolled oats rolls
lettuce (
eg butterhead, ice lettuce)
tartare sauce
(tomato slices)
(Cheddar cheese slices)

Prepare the hamburger buns or the rolled oats rolls in advance. (Rolled oats rolls were used in the picture above.)

Cut the fresh fish fillets in flat (about 1 - 1½ cm thick) rectangular "steaks", each weighing about 50 to 80 grams. If using frozen fish fillets or pieces, let them thaw in refrigerator until they are semi-defrosted and cut them as described above. Season the fish steaks with salt and white pepper on both sides.

Take a deep plate or a shallow bowl and break the egg(s) in it. Whisk them lightly with a fork until smooth. Take another plate and pour a heap of flour on it. Take a third plate and pour a heap of breadcrumbs on it.

One at a time, take the fish pieces and dip them in the flour, coating all sides. Then dip the pieces in the egg wash, letting the excess egg drip off. Finally dip the pieces in the breadcrumbs, coating them thoroughly. Set the coated pieces on a wide plate, a cutting board or a tray. They must be cooked immediately.

Meanwhile, heat a large skillet with some oil and butter. Do not let the butter become browned  —  burnt fat will give the coating a bad taste. On low to medium heat, fry the fish pieces slowly on either side, until the breading is golden brown and the fish just cooked through. Depending on the thickness of the pieces, the frying may take anything between 5 and 10 minutes per side. Slightly frozen fish will also take a bit longer to cook.

While the fish steaks are cooking, prepare the other ingredients. Rinse and dry the lettuce leaves. Cut the buns in half and warm them in the oven. Spread the bottom halves of the warm buns with butter or with plain or flavoured cream cheese, etc. Place some lettuce on top, (then a slice of cheese, if using any), the hot fishburger steak, (tomato slices, if using any) and finally the top half of the bun, liberally spread with the tartare sauce. Serve immediately.

Serving suggestion:
Instead of deep-fried French fries/chips, serve the hamburgers with a bit healthier oven French fries or sesame potatoes.

Recipe source: family recipe.


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