Best Fish Burger Recipes

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.

BURGER KING BK BIG FISH COPYCAT

Steps:

• - Beat egg white and milk together until well blended.
• - Combine flour and salt in another bowl. Mix well.
• - Dip the fish into the flour mixture, then the egg mixture, and then bread crumbs. Make sure they all coat the fish completely and evenly.
• - Lightly spray a nonstick baking sheet with olive oil. Place the fish on the baking sheet.
• - Bake in a preheated 450° oven for about 7 minutes (or until the breading is crisp). Flip the fish and bake for another 5 - 7 minutes.
• - Meanwhile, toast the hamburger bun in a preheated skillet.
• - Put the bun bottom on a plate. Top with fish, cheese, lettuce and tartar sauce. Flip the bun top onto the sandwich. And voila, a very yummy meal!
• *BK TARTAR SAUCE - Combine ¼ cup mayonnaise, 2 tablespoons dill pickle relish and 2 teaspoons corn syrup in a bowl. Stir well. This should make about 1/3 cup tartar sauce and can be refrigerated for up to a month in an airtight container.

ALASKAN COD MISOYAKI FISH BURGER

Steps:

• For the miso sauce and marinade: Combine the mirin and sake in a pot and bring to a boil to burn off the alcohol. Add the sugar to the mixture and dissolve. Add the miso and cook until a light caramel color is achieved. Remove from the heat and cool completely. Once completely cooled, separate out the amount desired for drizzling on the burgers.
• For the cod: Rinse and pat dry the cod fillets before marinating. Take the remaining amount of miso marinade and rub it over the fish. Cover and marinade in the fridge for 2 days.
• For the amazu dressing: Combine the sugar, rice vinegar, salt and kombu in a pot and bring to a simmer to mix thoroughly. Remove from the heat, cover and refrigerate for 24 hours. After 24 hours, remove the kombu.
• For the amazu salad: Toss together the arugula, radishes and pickled red ginger in a large bowl. Toss with the amazu dressing.
• Remove the cod from the fridge and remove any excess miso marinade off the fish. Broil on medium-high heat until golden brown, 3 to 4 minutes.
• For the burgers: Toast the brioche buns. Add 1 piece of broiled cod fillet and drizzle the reserved miso sauce over the fillet. Top with 1 cup of the amazu salad.

BLACKENED FISH BURGER

Steps:

• Heat a cast iron skillet or griddle over medium-high heat until hot, about 10 minutes.
• Meanwhile, rub tilapia with Cajun seasoning and set aside.
• Combine Greek yogurt and Sriracha in a bowl; mix well. Place mixture onto one side of the bun; add red cabbage and avocado.
• Cook fish in the hot skillet or griddle until almost black, but not burned, about 2 minutes per side; it will should be crunchy on the outside but flaky on the inside. Place fish on the prepared bun.

FISH BURGER SURPRISE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and lightly grease.
• Mash together the mackerel, tuna, and hominy in a large bowl until blended. Add the eggs, olive oil, orange bell pepper, jalapeno pepper, onion, garlic, and prunes. Season with salt, black pepper, and red pepper flakes. Stir until evenly combined, then fold in the bread crumbs. Form into 12 patties, and slightly flatten between your palms, place onto the prepared baking sheet.
• Bake in preheated oven until hot and lightly browned, about 10 minutes.
• While the surprise burgers are baking, toast the whole wheat bread, and spread with honey mustard. Place a lettuce leaf onto the mustard side of the bread. Place each burger between two slices of bread to serve. Serve either warm or cold.

FISH BURGER

Steps:

• For the tartar sauce, Combine all ingredients; cover and chill.
• Place fish in lightly greased 13- x 9-inch baking dish; cover with aluminum foil.
• Bake at 400° for 20 minutes or until fish flakes with a fork. Drain; cool and flake. Combine egg through red pepper in a large bowl. Stir in flaked fish. Shape into 6 patties; coat with crushed cereal. Place on paper towels; refrigerate 1 hour.
• Pour oil to a depth of 1/2 inch in a large heavy skillet. Fry patties in hot oil over medium heat about 2 minutes on each side or until golden. Drain on paper towels. Serve in buns with lettuce, tomato, onion, and Jalapeno Tartar Sauce.

BEER BATTERED FISH BURGER RECIPE | AGFG

Steps:

• Kimchi: Quarter cabbages through their length and then cut into 5cm pieces, discarding the core. Place cabbage in a large, clean bucket or tub and fill with enough water to cover. Add salt and give it a good mix. Leave cabbage to soak for 4-5 hours, turning every hour. Rinse and drain cabbage. Add all other ingredients to a food processor or blender, blitz into a coarse paste. Spread the mix over cabbage and return to the clean tub. Seal and store on the bench for 2 days until it starts to ferment. It will start to bubble a little bit and the smell will intensify. Pour into sterilised jars, or plastic containers and store it in the fridge to halt the fermentation. It is ready to be eaten straight away, but it is best after a few days in the fridge so all the flavours can truly get to know each other and really develop lasting friendships. It will last in the fridge for a couple of months. Pickled radish: Combine all ingredients. Big red rub: Mix together all ingredients in a large bowl. Make heaps and give it to your friends, or store in an airtight container in the cupboard for up to a month. Mayonnaise: Put egg yolks, mustard, vinegar and a pinch of salt and pepper into a bowl if you are hand whisking this, or into a round tub if using a stick mixer. Whisk until the yolks start to fluff up and turn pale. While whisking, slowly add the oil in a light trickle. Don't stop whisking while you're doing this. You should notice that it is all binding together, but don't be tempted to pour the oil in quickly. Take it nice and slow. Once all the oil is in, add a drop or two of water to get it to your desired consistency and check seasoning. Mayonnaise will last covered in the refrigerator for 2-3 days. Fish: Heat frying oil up to 180 C (350 F). Dredge the fillets of fish through the flour and then beer batter. Coat the fish in batter and scrape across the side of the bowl slightly to ensure batter is not super thick. Lower carefully into oil to avoid splattering and burns. Fry for 3-4 minutes, turning fish halfway through. Remove from oil and drain on paper towel. Coat both sides of bun with mayonnaise and layer up the salad to taste. Season the fish and place on top of salad. Top with other side of bun.