4 small fillets of white fish (I used haddock) weighing approx 350g (12.3oz) altogether
50 g (1/2 cup minus 1 tbsp) plain (all-purpose) flour
2 eggs lightly beaten
150 g (3 cups) breadcrumbs (either fresh or shop bought – panko breadcrumbs are good)
pinch salt and pepper
1/2 tsp paprika
2 tbsp oil I use avocado oil, but other neutral oils such as sunflower or canola work too.
4 toasted brioche rolls
8 lettuce leaves (I used Little Gem)
Fries
3 medium-sized potatoes
oil for deep-frying, I use avocado oil, but other neutral oils such as sunflower or canola work too.
salt
Lemon garlic mayo
100 ml (1/2 cup minus 1 tbsp) of good quality mayonnaise
1 tbsp lemon juice
1 small clove of minced garlic
2 tbsp chopped chives
Instructions
Preheat oven to 190C/375F (fan).
Make the lemon garlic mayo by mixing all of the mayo ingredients together.1 tbsp lemon juice,1 small clove of minced garlic,2 tbsp chopped chives,100 ml (1/2 cup minus 1 tbsp) of good quality mayonnaise
Half-fill a deep, heavy-based pan with vegetable oil and heat – in preparation for cooking the skinny fries. Use a mandoline or food chopper to ‘julienne’ the potatoes (no need to peel). Place the julienne potatoes on some kitchen roll and pat to remove excess wateroil,3 medium-sized potatoes
Put the flour, beaten egg, and breadcrumbs on 3 large plates. Mix the salt and pepper into the flour. Mix the paprika into the breadcrumbs. Dip each piece of fish in turn into the flour, egg, and finally the breadcrumbs, shaking off any excess as you go. Heat the oil in the frying pan, then fry the fish burgers on a medium heat for about 3 mins on each side, until golden and crisp . Finish them off in the oven for about 5 minutes50 g (1/2 cup minus 1 tbsp) plain (all-purpose) flour,2 eggs,150 g (3 cups) breadcrumbs,pinch salt and pepper,1/2 tsp paprika,2 tbsp oil,4 small fillets of white fish
Whilst the fish burgers are finishing off in the oven, deep fry the skinny fries for 1 1/2-2 minutes until golden brown (check the oil is hot enough first by dropping a couple of fries in. If they sizzle and rise straight to the top it’s hot enough). Be careful when placing the skinny fries in the oil as the oil may boil over. You may need to cook the fries in a couple of batches to prevent this. Drain the fries and season with salt. If you do need to cook more than one batch, I’ve found it best to drain your first batch and leave them in a bowl lined with kitchen roll. Then throw them back in the hot oil for 20 seconds before serving. Trying to keep the fries warm in the oven can either overcook and burn them, or make them go a bit soft.salt
Place the bottom half of each roll onto a plate, top with lettuce, add the fish burger, and finish with some lemon garlic mayo before topping with the other half of the bun. Serve with the skinny fries.
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