Fancy and Fish Burger today? How does a Fish Burger with Tartar Sauce sound? Enjoy this delicious, succulent, and crisp fish fillet topped with tangy tartar sauce! The fish is poached in a herb and milk bath before it is battered and fried. That’s the secret.
Fish Burger with Tartar Sauce
® This is a RAS signature Recipe©
Prep time:30 min Cook time: 20 min Chill time for sauce: 1 hour Yield: 4 burgers and extra sauce for fries
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Fish Burger with Tartar Sauce
Description
The fish burger offers a contrast in textures: the crispy exterior of the fish patty gives way to the tender, flaky interior. The richness and mildness of the fish are perfectly balanced by the creamy, tangy, and savory zip of the tartar sauce. This homemade burger makes for a satisfying, savory, and flavorful meal.
Ingredients:
For Tartar Sauce:
For the initial baking / poaching:
For batter:
Instructions
Prepare the Tartar Sauce first:
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Add all ingredients for the tartar sauce (except oil, tomato, lemon zest, salt, and pepper) to a blender. Blend till all ingredients are minced. If you like the texture of the pickle, you can set it aside with the tomato also. I prefer to add it while blending.
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Add the oil while blending at a medium speed in a threadlike (thin) stream. Slowly pour like this till all the oil is used up, and you achieve an emulsified, thickened sauce.
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Remove to a bowl. Add salt and pepper to taste. Stir in the finely chopped tomato and lemon zest now. (If you like more texture, you can add the pickle relish / finely chopped gherkins now instead of while blending - I make it both ways)
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Chill at least 1 hour before using.
For initial baking/poaching:
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Remove skin from the fish fillets. Cut into 4 pieces of uniform size.
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Rub the fish fillets well with a good sprinkling of salt. Rinse. This helps remove any unwanted odor.
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Pat dry. Add salt and pepper along with the lemon juice. Allow to sit for 10 minutes.
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Preheat the oven to high.
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Now place the fish fillets in a baking dish.
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Add the remaining ingredients for baking/poaching the fish. MIX WELL. Add the butter on top.
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Place in the pre-heated oven and allow the fish to poach in the milk mixture for no more than 10 minutes. While the fillets are cooking, keep your burger buns sliced, carrot and lettuce, shredded.
Batter fry the par-cooked fish and assemble.
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Mix the ingredients for the batter. Whisk till you get a thick, smooth consistency.
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Heat oil in a skillet/nonstick pan.
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Gently lift the fish from the milk mixture and dip it in the batter. Coat lightly, making sure all the fish is covered.
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Place in the pan on medium heat and fry both sides till golden. Make sure the oil is not too hot. If the batter turns black upon frying, the taste will be ruined.
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Remove from the pan and keep drained.
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Remove the extra oil from the pan and lightly toast the inside of the buns.
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Spread each bun with tartar sauce.
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Place the fillet on the bottom bun, topped with carrot and lettuce.
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Gently press the top bun in place. Serve immediately.
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Serve with hot fries and extra sauce for dipping!
Note
- Buy fish fillets that are wide enough to place inside your burger buns. Longer fillets can be cut down the middle, horizontally, to make 2 burgers.
- Use fish fillets that are thick and sturdy enough so that they do not flake/break in the two-step cooking process.
- With the leftover milk mixture from poaching the fish, you can make a quick béchamel sauce. You can use it in place of the tartar sauce if you like. Heat 2 tsp butter in a small pan. Add 2 tsp flour and stir till slightly colored. Add the remaining milk mixture from the baking dish. Stir till thickened. Add salt and pepper if needed.
- If you do not have an oven, you can still poach the fish on the stovetop. Just add all ingredients to a skillet with a lid, bring to a simmer, then cook with a tight lid for 10 minutes on low heat.
- For variation, you can use bread crumbs to coat the fish instead of the flour mixture. Season the bread crumbs with salt, pepper, and parsley. And instead of pan-frying, I like to just drain out all the liquid from the baking dish. Sprinkle the breadcrumbs all over the fish to coat both sides and add the dabs of butter at this stage. Then pop back in the oven for 10 minutes or so on a higher rack in the oven(broil). You can flip over if you like or just remove with one side a little softer than the other.
- If your fish breaks when you try to lift it into the batter, not to worry, just fry separately and place two pieces of batter-fried fish in the burger!
- You can omit the flour and egg batter and coat with panko bread crumbs too.
- Key Ingredients: Fish, Bun, Milk, Butter, Flour, Herbs, Spices, Lettuce, Tomato, Carrot, Oi
