Homemade filet-o-fish burger

Craving a takeaway fish burger, but feel like staying in? Frida Deguise pays homage to the classic McDonalds Filet-o-Fish burger of a pillowy soft steamed bun, crispy golden fish, homemade tartar sauce and melty American cheese. The best part? It only takes 20 minutes to put together, faster than it takes for delivery to arrive!

Credit: Jiwon Kim

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Crispy and Crumbed

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Ingredients

• 2 burger buns, halved
• 1 cup plain flour
• 2 tsp salt
• 1 tsp pepper
• 1 egg
• 2 cups breadcrumbs
• 2 cod fillets, approximately 1.5 cm thick
• 1 cup (250 ml) vegetable oil, for frying
• 2 American cheese slices

For the sauce 

• 1 cup mayonnaise
• ½ bunch dill
• 1 tbsp capers
• 2 dill cucumbers, diced
• 1 tbsp chopped parsley
• 2 shallots finely diced
• ½ tbsp lemon juice
• salt and black pepper

Instructions

1. Prepare a steamer basket or electric steamer, to steam the buns.

2. While the steamer is heating, prepare three shallow bowls for crumbing. In the first bowl, combine the flour with the salt and pepper. Whisk the egg in the second bowl, then add the breadcrumbs to the third.

3. Dip the fish fillets in the flour, egg and finally breadcrumbs. Heat the vegetable oil for frying in a medium frying pan over medium-high heat. When the oil is hot, fry the fish for five minutes, then turn and top with a slice of cheese. Cover with a lid and cook for a further 5 minutes, or until the cheese has melted and the fish is cooked through.

4. To make the sauce, combine all ingredients in a medium bowl. Season to taste with salt and pepper.

5. When ready to assemble, steam the buns until warmed through. Spoon the tartar sauce on the burger base, top with the fried fish fillet and burger bun. Serve.

Note

Choose a sesame-free bun for the closest match to a filet-o-fish burger. For best results, choose a high-quality, whole-egg mayonnaise for the tartar sauce. Spoon some tartar sauce over the top of the fillet if you like an extra-saucy burger!

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Crispy and Crumbed

Watch the full episode here

G

Watch the full episode here

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