Fishburgerslowfat Recipes

FISH BURGERS

Steps:

• Place the fish in a frying pan and cover with water. Slowly heat the water, without boiling. Cover and cook over low heat until just cooked. Drain, transfer to a bowl and flake with a fork. Add the parsley, dill, lemon juice, capers, gherkin and potato, season, and combine well. Divide into four portions and shape into patties. Dust with flour, then refrigerate for 1 hour.
• Meanwhile, make the tartar sauce by mixing the mayonnaise, 1/2 gherkin, 2 teaspoons capers, malt vinegar, 2 teaspoons fresh parsley & lemon juice together in a bowl.
• Heat the oil in a large non-stick frying pan. Cook the patties for 5-6 minutes on each side, or until well browned.
• Place some lettuce leaves, tomato slices, a fish patty and a quarter of the tartar sauce on each bun.

FATBURGER

Steps:

• Diced onions, relish, mustard, ketchup, sliced pickles, sliced tomatoes and shredded lettuce, for topping
• Preheat a grill to medium and brush the grates with vegetable oil. Season the beef with salt and pepper and form into four 1/2-inch-thick patties; make a small indentation in the top of each patty using your finger or a small spoon.
• Grill the burgers about 6 minutes per side for medium well. Top each with a slice of cheese and let melt, about 2 more minutes. Meanwhile, lightly toast the buns on the grill.
• Serve the burgers cheese-side down on the buns; top with onions, relish, mustard, ketchup, pickles, tomatoes and lettuce.

FISH BURGERS (LOW-FAT)

Steps:

• In a large bowl combine all ingredients except the crushed croutons; mix well to combine.
• Shape into about 10-12 patties.
• Coat each patty with the crushed croutons or crushed cornflakes.
• Place the patties on a baking sheet and chill for 2 hours.
• Pour oil to a depth of about 1/2-inch into a large heavy skillet, heat to medium heat.
• Fry the patties about 2 minutes on each side, or until golden; drain on paper towels.

GRILLED FISH BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.
• Brush tilapia with lime juice and sprinkle with lemon-pepper.
• Cook on the preheated grill, covered, until fish flakes easily with a fork, 5 to 6 minutes.
• While fish is grilling, combine mayonnaise, Dijon mustard, and honey in a bowl. Spread over bottom half of buns and top with lettuce and tomato. When fish is finished, place on prepared buns and enjoy!

BLACKENED FISH BURGER

Steps:

• Heat a cast iron skillet or griddle over medium-high heat until hot, about 10 minutes.
• Meanwhile, rub tilapia with Cajun seasoning and set aside.
• Combine Greek yogurt and Sriracha in a bowl; mix well. Place mixture onto one side of the bun; add red cabbage and avocado.
• Cook fish in the hot skillet or griddle until almost black, but not burned, about 2 minutes per side; it will should be crunchy on the outside but flaky on the inside. Place fish on the prepared bun.

CRISPY FISH SANDWICH

Steps:

• Combine onion, pickles, and pickle brine in a small bowl.
• Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
• Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
• Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
• Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
• Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.