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Fish Fillet Burger

Fish Fillet Burger

After regular burger bun and gluten-free burger bun recipes it would be unfair not to assemble them and “Fish Fillet Burger”, I choose you! Say it in Pokemon style and it will make sense. I usually avoid deep frying but sometimes it becomes mandatory, for the sake of texture and flavor. When you have light fluffy buns, creamy and smooth tarter sauce and then a layer of soft cheese you need a little crunch and the best way to get a crispy fish fillet s to deep fry it. Somehow I am very much into layering textures on a plate and if it can be achieved in every bite, even better. Coating is of course gluten free.

For the consistency of the coating batter, you have to go with your inner Goldilocks… it should neither be runny nor too thick; just perfect.

ingredients:  ( about 6-8 fillets)

for marination:

6-8 fish fillets, cut in squares

1/2 tsp salt

1/4 tsp black pepper powder

1/2 tsp garlic powder

1 1/2 tbsp lemon juice

for coating:

1 3/4 cups corn flour

1/4 cup rice flour

1 tsp mustard paste

3/4 tsp baking powder

3/4 tsp salt

3/4 tsp black pepper powder

1 egg, slightly beaten

1 cup milk

oil for deep frying

for assembly:

cheese slices, as required

tarter sauce, as required

regular or gluten free burger buns as required

method: 

In a big bowl combine all ingredients for marination and refrigerate for at least 30 minutes.

In a medium bowl, add corn flour, rice flour, mustard paste, baking powder, salt and black pepper powder. Stir lightly with a whisk. Add egg and about 3/4 cup of milk and whisk to form a smooth batter. Gradually add more milk to get the perfect consistency that can thinly coat fillet. Heat oil in a wok or frying pan, dip a fillet in batter, coat both sides, pick the fillet up and let excess batter drip off in the bowl and now carefully and slowly place in the hot oil. Fry two or three fillets at a time, depending on the size of the wok or pan. Let one side cook for 3-4 minutes on medium flame. Carefully flip and fry the other side for another 3-4 minutes. Remove from oil when golden brown.

Assemble as you like, serve with french fries and coleslaw.

 



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