Fish Burger with Tartar Sauce

®This is a RAS signature Recipe©

Fancy and Fish Burger today? Fish Burger with Tartar Sauce. Enjoy delicious, succulent, and crisp fish fillet topped with tangy tartar sauce! The fish is poached in a herb and milk bath before it is batter fried. That’s the secret.

The Recipe Intro↓ has more information, step-wise imagery, related links, as well as Recipe Video. If you’d like to check it out.

Prep time:30 min Cook time: 20 min Chill time for sauce: 1 hour Yield: 4 burgers and extra sauce for fries

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Oil for shallow frying the patties		4 Tbsp oil or as required
Frozen fries to serve as a side		As needed
Carrot, grated		1 large
Lettuce, shredded		1 cup

For Special Tartar Sauce:

Egg		1
Garlic		1 Tbsp
Lemon juice		2 Tbsp
Parsley		1 Tbsp
Pickle relish (or use chopped pickled gherkins)		2 Tbsp
Shallots, sliced		2 Tbsp
Mild mustard		½ Tbsp
Vegetable oil		1 cup
Salt and pepper		To taste
Tomato, diced •		1 large
Freshly grated zest of lemon		½ tsp

For initial Baking/ Poaching:

Salt		1 tsp
Pepper		½ tsp
Fresh lemon juice •		3 Tbsp
Garlic, crushed/ bruised		3 cloves
Onion powder( or use minced shallot )		1 tsp
Tarragon or dill (dried herb) •		½ tsp
Fresh parsley, chopped		1 Tbsp
Paprika		½ tsp
Spring onion greens (scallion) chopped		2 Tbsp
Milk		½ cup
Butter		1 Tbsp

For the Batter:

Flour		½ cup
Milk		1 cup or more
Baking powder		¼ tsp
Salt		¼ tsp
Pepper		¼ tsp

Method:

Prepare the Tartar Sauce first:

1.  Add all ingredients for the tartar sauce (except oil, tomato, lemon zest, salt, and pepper) to a blender. Blend till all ingredients are minced. If you like the texture of the pickle, you can set it aside with tomato also. I prefer to add it while blending.
2. Add the oil, while blending at a medium speed in a threadlike (thin) stream. Slowly pour like this till all the oil is used up and you achieve an emulsified, thickened sauce.
3. Remove to a bowl. Add salt and pepper to taste. Stir in the finely chopped tomato and lemon zest now. (If you like more texture, you can add the pickle relish / finely chopped gherkins now instead of while blending – I make it both ways)
4. Chill at least 1 hour before using.

For initial baking/poaching:

1. Remove skin from the fish fillets. Cut into 4  pieces of uniform size.
2. Rub the fish fillets well with a good sprinkling of salt. Rinse. This helps remove any unwanted odor.
3. Pat dry. Add salt and pepper along with the lemon juice. Allow to sit for 10 minutes.
4. Preheat the oven to high.
5. Now place the fish fillets in a baking dish.
6. Add the remaining ingredients for baking/poaching the fish. MIX WELL. Add the butter on top.
7. Place in the pre-heated oven and allow the fish to poach in the milk mixture for no more than 10 minutes.While the fillets are cooking, keep your burger buns, sliced, carrot and lettuce, shredded.

Batter fry the par-cooked fish and assemble.

1. Mix the ingredients for the batter. Whisk till you get a thick, smooth consistency.
2. Heat oil in a skillet/nonstick pan.
3. Gently lift the fish from the milk mixture and dip in the batter. Coat lightly making sure all the fish is covered.
4. Place in the pan on medium heat and fry both sides till golden. Make sure the oil is not too hot.  If the batter turns black upon frying, the taste will be ruined.
5. Remove from pan and keep drained.
6. Remove the extra oil from the pan and lightly toast the inside of the buns.
7. Spread each bun with tartar sauce.
8. Place the fillet on the bottom bun, topped with carrot and lettuce.
9. Gently press the top bun in place. Serve immediately.
10. Serve with hot fries and extra sauce for dipping!

Fish Burger with Tartar Sauce

 

Notes:

• Buy fish fillets that are wide enough to place inside your burger buns. Longer fillets can be cut down the middle, horizontally to make for 2 burgers.
• Use fish fillets that are thick and sturdy enough, so that they do not flake / break in the two-step cooking process.
• With the leftover milk mixture from poaching the fish, you can make a quick béchamel sauce. You can use it in place of the tartar sauce if you like. Heat 2 tsp butter in a small pan. Add 2 tsp flour and stir till slightly colored. Add the remaining milk mixture from the baking dish. Stir till thickened. Add salt and pepper if needed.
• If you do not have an oven, you can still poach the fish on the stovetop. Just add all ingredients to a skillet with a lid, bring to simmer then cook with a tight lid for 10 minutes on low heat.
• For variation, you can use bread crumbs to coat the fish instead of the flour mixture. Season the bread crumbs with salt pepper and parsley. And instead of pan-frying, I  like to just drain out all the liquid from the baking dish. Sprinkle the breadcrumbs all over the fish to coat both sides and add the dabs of butter at this stage. Then pop back in the oven for 10 minutes or so on a higher rack in the oven(broil).  You can flip over if you like or just remove with one side a little softer than the other.
• If your fish does break when you try to lift it into the batter, not to worry just fry separately and place two pieces of batter fried fish in the burger!
• You can omit the flour and egg batter and coat with panko bread crumbs too.

 

Key Ingredients: Fish, Bun, Milk, Butter, Flour, Herbs, Spices, Lettuce, Tomato, Carrot, Oil

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