Recipe: Fish Banger Burger
Fish Burger With A Twist On The Classically Paired Tartar Sauce.
Fish burgers are something special and are rarely seen on the menu at most burger joints these days. Normally, a visit to the seaside is required to get one of these tasty numbers in your hand due to the accessibility of fresh daily fish produce.
But the good old fish burger should not be forgotten! White fish and its subtle flavour is extremely versatile and pairs harmoniously with a huge variety of sauces and salads, meaning there is plenty of room to play with flavour when building a burger.
It’s All About The Sauce.
In between the battered fried fish fillet and slightly sweet soft brioche bun comes the magical sauce that will pull the whole burger together. Tartar, which consists of mayonnaise, capers and lemon, is the sauce most people will know as being classically paired with battered fish and here the tradition rolls on, but with a spicy twist that excites and cools the palate at the same time.
Instead of mayonnaise, sour cream is infused with salty capers, lemon and fragrant dill which has a calming effect much needed to balance out the second more tongue-tingling sauce made with spicy sriracha. Not to forget the lemony lettuce-kraut salad in the mix, which brings a much-welcomed crunch and citrus zing.
Fish Banger Burger
Ingredients
Burger
- 2 x brioche buns
- 2 x 120g white fish fillets
- 1 egg
- 50 ml milk
- 6 Tbsp flour
- 1 tsp garlic powder
- Salt + pepper
- Salad
- 2 large lettuce leaves shredded
- Small handful napa cabbage shredded
- 1 spring onion sliced fine
- Squeeze lemon juice + salt to season
Tartar Sauce
- 4 Tbsp sour cream
- 1 Tbsp lemon juice
- A few shakes of green tabasco
- 1 Tsp capers chopped
- 1 Tbsp chopped dill leaves
- Salt and pepper to taste
Sriracha Sauce
- 2 Tbsp Sriracha
- 2 tsp extra sour cream
Instructions
- Combine sriracha and sour cream. Set aside.
- Combine all Tartar sauce ingredients and set aside.
- Combine salad ingredients. Do not add lemon and salt yet.
- Sprinkle fish fillets with salt. Beat eggs and milk together. Combine flour, salt, pepper and garlic powder.
- Dip each fillet forst into the flour mixture, shake off excess, then coast with egg-milk mixture. Dip back again into flour mixture, coating well and shaking off excess.
- Fry fish fillets in oil until crispy brown on bother sides, approx 3 - 4 minutes in total.
- Toast inside of each brioche bun.
- Build the burgers: Divide Sriracha sauce in two and spread on each bottom brioche bun. Squeeze a little lemon and salt over salad and mix together quickly. Layer salad ontop of sriracha sauce. Next add the fish fillet, followed by tartar sauce and finish with the brioche bun top.
Swiss version here Fischburger mit Sriracha
