The Super Light Fish Burger is the lighter way to enjoy a lunch time burger!
We made this Super Light Fish Burger for those who want to try something a bit lighter than a regular burger.
Generally burgers are related to beef and fish is not often part of the secret burger club. HAMburger meat doesn’t usually have ham either!
So why not do the deal with fish for a change? With the addition of charcoal brioche rolls, you have a rather striking visual to go with the “lighter than beef” crumbed fish filling. Inside, there’s an abundance of flavour, with red onion, dill, lemon juice and chilli.
Fish vs Beef
Beef burgers are the industry-standard benchmark of burgers. Beef burgers have the taste against which we measure all other burgers. We would certainly forgive you for straying from the beef burger club. Because this light, tangy, delicious, and strikingly handsome “specialty burger” has a lot to like about it!
It’s not a competition between beef and fish, we believe you can have one in each hand. Surely that makes for a balanced diet?
Which fish is best for the Super Light Fish Burger?
We used Basa, a firm white fish that stays moist when deep-fried. You could use other white fish too, so long as it has a reasonable thickness. Try to avoid using the tail area because it might be too thin. Too thin means it could become dry and you don’t want that.
Want to give it a Try Yourself?
Why not try to make this Fish Burger yourself. You never know, it might become a regular visitor on your dinner-time menu.
Take a look at the Recipe Below to See How We Made Ours:
Super Light Fish Burger
- small pot for deep frying fish
- medium bowl
- 4 firm fish fillets
- 1 ½ cups panko crumbs
- 1 egg
- 2 tbsp milk
- 1 cup plain flour
- 2 tsp salt
- 1 tsp pepper
- 2 tbsp oil
- ½ cup tomato
- ½ cup lettuce
- ½ red onion sliced
- 4 charcoal brioche
- 2 tbsp dill
- 100 ml plain yoghurt
- 1 tsp lemon juice
- 1 birds eye chilli finely sliced
- In 2 separate dishes, place flour with salt and pepper in one dish and panko crumbs in the other.
- In another dish whisk the egg and milk together. Coat fish in flour, egg and panko crumbs. Repeat
- the process for each piece of fish.
- In a small bowl mix together, yoghurt, lemon juice and dill, set aside.
- In a frypan, add oil on medium-high heat, cook fish for 3-4 minutes each side until fish is golden. On
- a brioche bun, assemble fish burger with: lettuce, tomato, red onion, dill yoghurt and chilli if desired.