Yay for winters! Now that winters are finally here, it’s time to take out your BBQ skewers, heat up some grills, dig out some soup bowls, sip some whipped coffee and invite all our friends to come over and celebrate.
Look, It’s a Burger, it’s a Sandwich, No it’s Fried Fish
The patties that go into these burgers are very versatile. You can serve them in the form of burgers, sandwich between two sandwich bread slices, or just as it is. They taste amazing on their own. If you plan to serve them on their own then it’s better that you get fish finger cut for it otherwise these blocks of fish would do just fine.
Nobody likes a hard, tough burger patty and this one is just the thing. It’s crispy and crunchy on the outside while the fish is tender, juicy and packed with wonderful subtle flavors from the inside. For coating, I have given you two options. One with flour and corn flour while the other with egg.
The Verdict on Coatings:
In each of the coating techniques given below, please note that the final coat on each of them was breadcrumbs. But what goes under breadcrumbs matters the most, in fact it makes all the difference.
Coating with flour and Cornflour:
I like this coating because it results in crispy, crunchy texture. Although both the coatings are wrapped in a pile of breadcrumbs yet the results is pretty obvious. So, if you want a crispy, crunchy fish, try this one.
Coating with Egg:
This coating results in relatively less crunchy coating. The coating remains soft yet crunchy. Kids especially love it for its ease of slicing and biting. So, if you’re making it for the kids, try this one.
My Test On Different Coatings
I did a little experiment. I coated the fish in all the I-could-come-up coatings to find the best coating. Note: no bread crumbs were added in these experimental coatings. Here are the results.
Coating With Egg: The coating was too soft and fluffy. Yuck! Although the fish tasted alright yet I’m never gonna do it again. Failed.
Coating with All-purpose flour: Coating was hard and made too many oil splashes. Because the coating was light, it couldn’t contain all the moisture and the juices inside it. Hence the fish was a bit dry and as you add it to the oil, it makes too many sizzling splashes that could burn you. A definite FAIL!
Coating with All-purpose flour + Corn flour solution: Coating was first white then got nice and golden. It’s crispy and crunchy on the outside. Success!
And if are interested on tips and tricks on how to make a perfect burger, and how to deal with dry buns, then check out my post HERE.
- Fish fillets———————— 1 kg
- Soya Sauce——————— 2 tbsp
- Oyster sauce——————- 2 tbsp
- Lemon juice or vinegar——- 4 tbsp for marinating
- Salt——————————– 2 tsp or as needed
- Black pepper crushed——— 2 tsp or as needed
- All-purpose flour (Maida)—— 1 cup + some for coating
- Cornflour————————- 1/2 cup
- Bread crumbs——————– For coating
- Water—————————— approximately 1 cup for coating
- Cheddar Cheese slices——– as needed
- Salad leaves——————— as needed, one per burger
- For The Tartar Sauce
- Mayonnaise———————- 1 cup
- Lemon juice or vinegar——– 2 tbsp
- Salt——————————– 1/4 tsp
- Minced Onion——————- 1 tbsp
- Pickled cucumber————— 1 tbsp
- White pepper——————– 1/4 tsp
- Thaw fish fillets and pat them dry.
- Now apply a dash of salt, black pepper crushed and lemon juice or vinegar on both sides of each fillet Rub them nice and gently.
- Leave them for 10 minutes.
- After ten minutes, marinate the marinated fillets in soya sauce, oyster sauce and leave for 20 more minutes for all the flavors to meld. Rest is just coating and frying.
- In the mean time, take flour and corn flour into a bowl and slowly add water, 3 tbsp at a time, and stop when the batter is neither runny nor too thick. Set aside.
- Get bread crumbs in a plate and set aside.
- Break an egg into a plate and whisk it gently, set aside.
- Take some extra all-purpose flour in separate plate and set aside.
- Now for the coating.
- Coating No: 1:
- Take your marinated fish fillets and coat them in all-purpose flour (maida) first, pat maida on the fish fillets so it sticks to them but don’t over do it.
- Now take that fillet and coat it into the batter, then in bread crumbs and deep fry in hot oil but on a medium flame. If the flame is too high, the fish fillet will be left un-cooked from the inside.
- Coating No: 2:
- Coat your fish fillets nice and easy in all-purpose flour (maida) and then in egg on both sides, then in bread crumbs. Deep fry.
- My Verdict on the coatings.
- Coating No: 1 Crunchy and Crispy, not too hard but not too soft as all.
- Coating No: 2 Soft and crispy. The coating is soft, yet crunchy.
- I prefer the first one though but you can try both and coat as you please.
- Now you may sandwich these between bread slices or burger buns, top it toff with some tartar sauce, ketchup or simple mayonnaise as you please. After all you’ll be the one eating it :p
- To make the sauce, just throw everything into a bowl, stir and serve. Yes it’s THAT simple.
After coating them in breadcrumbs the fillet’s can be freezed as well. Just freeze them in a single layer, and once they are cold and hard, keep them in an air tight container or zip-lock bag, as you please.
These burgers are here to stay. And ask for the Fried chips in the image. I dipped the potato chips (uncooked) into the all-purpose flour + corn flour solution and deep fried till golden brown. Add a pinch of salt for taste.
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