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2 free range organic eggs
35g plain flour
50g stale breadcrumbs
2x 150g skinless white fish fillets
2 tablespoons arachide oil, to fry
4 soft round buns, split
iceberg lettuce, to serve
mayo dill sauce
pickled cucumber
Today we eat homemade fish fillet burgers because they are the best. Yesterday we already made the sweet and sour cucumber and the day before a mayonnaise dill sauce. that we are now taking out of the refrigerator. I
f you make these two side dishes a day or two in advance, the flavours will have time to blend and they will be even tastier! Moreover, you will be ready a lot faster in the kitchen, on your Sunday off :))
How to make fish burgers
Whisk the eggs in a bowl.
Pour into a deep plate.
Sift the flour into a deep plate.
Season with sea salt and pepper.
Put the stale crumbs into a deep plate.
Heat the griddle and brush with oil.
Press the fish into the flour with both sides.
Make sure the fish is well coated in flour on both sides but shake the excess flour off
Coat the fish on both sides with egg.
Then coat in stale crumbs.
Fry the fish on the griddle.
Toast the buns on the griddle too.
Fry the fish for +/- 4-5 minutes on each side, until golden brown and cooked
Remove the buns from the pan.
Fetch sauce, cucumber and salad.
Spoon mayo-dill sauce on the buns.
Put on lettuce and top with the fish.
Then place the sweet&sour cucumber on the fish burgers.
Serve the homemade fish burgers open or closed.