Delicious cod and shrimp burger with a bite. Coated in a thick Panko-layer and fried ’til crispy. Served with a big dollop of homemade tartare sauce!
Fast food chains aren’t really up my alley. When I was little, I would go crazy over McDonalds (I’m guessing it was the toy/Happy Meal), but now I’m older I feel like the flavor just isn’t that good. Now, I’m not judging anyone going to McDonalds or any other fast food chain for that matter. If you love it: go for it! But honestly, I can’t even remember the last time I went to McDonalds! Since I’ve learned to actually cook for myself, I prefer eating homemade.
So a while ago I suddenly found myself desperately craving tartare sauce on a fish burger. (No I’m no preggo.) But instead of heading to the nearest MaccieD, I decided to make one myself. Homemade crispy, panko-coated fish burger with creamy, tangy tartare sauce. Oh yum.. I was salivating as I made up the recipe haha… Best part? I wrote the recipe for two burgers. Yes, two. So you won’t end up eating fish burgers all week. (Although you’d want to. Trust me: I’m protecting you 😛 )
For the homemade sauce: The recipe can be found here. Don’t be fooled by the name, because the amount of work and time is practically 0! I’m not kidding. Go check it out 😉 As for the fish patty, I decided to go for cod fish and a bit of shrimp. Why? I have no idea. Because I felt like it ^^” I thawed some cod fish from the freezer, but you could easily go for fresh fish if you want to. Whatever you have on hand.
To the cod and shrimp, I added a bit of parsely, a squeeze of lime, a bit of pepper and some salt. I didn’t want to add too many flavors, because I wanted the burger to taste like real fish. Then, I gave the mixture a couple of pulses in a food processor. Just a couple of pulses, because I didn’t want the fish to turn to mush; I wanted some bite to the burger. If you dislike the mouthfeel of bits and pieces, feel free to add some more pulses to get a smooth mixture. Once you’ve got your mixture, divide it in half, form two patties (~1 cm thick) and squeeze out some of the excess juices. Let the patties firm up in the fridge before you coat them in flour, egg and Panko. To finish the patties, heat up some oil in a pan and fry both sides until golden brown and until the patty is fully cooked through.
The final step is to assemble the lot: Place the patty on the bottom half of your bun. Add a heaping tablespoon of tartare sauce to coat the cut-side of the top bun (I accidentally just typed “butt” teehee…). Add your veggies, put the burger together and…. serve! There you go: your own, finger-licking-good, creamy, crispy fish burger. Don’t forget the chips/fries on the side. Got to make the cheat meal complete, right? So much better than MaccieD… 😉
When was the last time you went to a fast-food place?
- 2 pcs cod filet (220-240 g)*
- 4 pcs shrimp, shelled and deveined
- 1 Tbsp parsley, chopped
- ¼ wedge lime, juice only
- salt and pepper (to taste)
- 1 Tbsp flour
- 1 egg, lightly beaten
- 90 g Panko bread crumbs
- 1 Tbsp vegetable oil
- 2 soft buns
- 2 Tbsp homemade tartare sauce
- 2 handfuls of lettuce
- 1 tomato, sliced
- In a foodprocessor, add the cod, shrimp, parsley, lime juice, pepper and salt. Pulse a few times until mixed and you get a sticky mixture. You'll still want some chunks to have some bite to the burger.
- Form two patties from the fish mixture and squeeze out some of the excess juices.
- Place patties in fridge for at least 2 hours to firm up.
- Coat the patties with a thin layer of flour.
- Dip the patties in the beaten egg, shake off excess and coat with plenty of Panko.
- Heat about a tablespoon of oil in a pan on medium high heat.
- Fry the fish patties about 4 minutes on each side or until golden brown and fully cooked through.
- Place the patties on a paper towel to absorb excess oil.
- Cut the buns in half.
- Spread about 1 tablespoon of tartare sauce on the top half.
- Put some lettuce and tomatoes on top.
- Put the fish patty on the bottom half of the bun and assemble burger. Best served with chips or fries.
- *If you're using frozen fish, pat dry thoroughly after thawing.