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fishburgerweb

I’m not quite ready to start the New Year’s health kick yet (by health kick, I just mean eating like a normal person instead of like a baby elephant…), so I thought I’d use up one of the ten bags of breadcrumbs I have in the freezer – leftover from the emergency bread stockpiling that I did on Xmas eve along with everyone else in England!  Why do we do that? The shops close for one day, and everyone rushes out and empties all of the bread shelves by 9am thinking they’re going to starve.

Anyway, here’s one of a number of recipes using breadcrumbs that I’ll post in the next few weeks.

Fish burger with skinny fries and lemon garlic mayo (serves 4):
Ingredients:
Fish burgers

  • 4 small fillets of white fish (I used haddock)
  • 2 eggs
  • 50g plain flour
  • 150g breadcrumbs (either fresh or shop bought – panko breadcrumbs are good)
  • 2 tbsp vegetable oil
  • Salt and pepper
  • 4 soft rolls
  • 8 lettuce leaves (I used Little Gem)

Fries:

  • 4 medium sized white potatoes
  • Vegetable oil for deep-frying
  • Salt

Lemon garlic mayo:

  • 100 ml of good quality mayonnaise
  • 1 tbsp of lemon juice
  • 1 small clove of minced garlic
  • 2 tbsp of chopped chives

Method:

  1. Preheat oven to 180C.
  2. Make the lemon garlic mayo by mixing all of the mayo ingredients together.
  3. Half fill a deep, heavy-based pan with vegetable oil and heat – in preparation for cooking the skinny fries.  Use a mandolin or food chopper to ‘julienne’ the potatoes (no need to peel).  Place the julienne potatoes on some kitchen roll and pat to remove excess water
  4. Put the flour, beaten egg and breadcrumbs on 3 large plates. Dip each piece of fish in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go. Heat the oil in the frying pan, then fry the fish burgers on a medium heat for about 3 mins on each side, until golden and crisp. Finish them off in the oven for about 5 minutes
  5. Whilst the fish burgers are finishing off in the oven, deep fry the skinny fries for 2-3 minutes until golden brown (check the oil is hot enough first by dropping a couple of fries in.  If they sizzle and rise straight to the top it’s hot enough).  Be careful when placing the skinny fries in the oil as the oil may boil over.  You may need to cook the fries in a couple of batches to prevent this (you can keep them warm in the oven).  Drain the fries and season with salt.
  6. Place the bottom half of the each roll onto a plate, top with lettuce, add the fish burger and finish with some lemon garlic mayo before topping with the other half of the bun.  Serve with the skinny fries.