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Fish Banger Burger Recipe
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Fish Banger Burger

Slightly spicy sriracha battered fish burger with a light sour cream and dill tartar sauce.
Total Time20 minutes

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.