Fried Fish Burger

This recipe was extremely easy to make. We simply took our Fish & Chips recipe, cut it in 1/2 and made it into a burger. The perfect fish burger for BURGER WEEK!

Fish Ingredients

• 1 Haddock Fillet

• 1 Cup Flour

• 2.5 Cups Vegetable Oil for cooking in (or more as needed)

• 1/2 Cup Beer

• 1 Egg, Beaten

• 1 Tsp. Pepper

• 1/2 Tsp. Paprika

• 1/2 Tsp. Salt

Burger Ingredients

• 2 Brioche Buns

• 1/2 Cup Tartar Sauce

• 1-2 Cups Coleslaw

Directions

• First things first, the state of the fish is the most important. You want to remove as much moisture as possible from the fish (dab with paper towel to remove moisture) and ensure the fish is ice cold before battering it. The battering of the fish will still work if you don’t have it ice cold or the moisture removed but it doesn’t provide the same quality and the batter doesn’t stick as well to the fish.

• In 1 bowl combine 1 cup of flour, salt, pepper and paprika. Sift well.

• In a second larger bowl combine the remaining flour, the beaten eggs and add in the beer. Whisk well. You want a fluffy mixture and if you get the portions wrong, add more until you get the proper consistency.

• Take the fillet and cut in 1/2 then dip each 1/2 first in the dry flour mixture then in the wet flour mixture. Ensure all sides of the fillet are covered and lay on a plate.

• Pour the vegetable oil into a small/medium pot and ensure the oil is 1-2 inches deep. Heat the oil up over medium-high heat until it reaches about 350F degrees.

• Slowly lay the fillet into the oil and cook until the bottom is golden brown then flip over and cook until the other side is also golden brown. Continue to monitor the oil heat and reduce heat if it becomes too hot. Remove from the oil, dab dry and serve on a bun with tartar sauce and coleslaw.