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homemade filet o fish burger

homemade filet o fish burger
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This homemade filet o fish burger offers all the comfort and flavor of the classic, but with fresh ingredients you control. It’s a game-changer for busy weeknights and a fantastic way to enjoy seafood. Once you try this incredible homemade filet o fish burger, you'll never look back.

Ingredients

Scale

4 Cod fillets (about 4-6 oz each), fresh or thawed
4 Hamburger buns, brioche or potato buns recommended
4 American cheese slices
½ cup All-purpose flour
2 Large eggs, beate
1 cup Panko breadcrumbs
½ teaspoon Salt
¼ teaspoon Black pepper
½ teaspoon Garlic powder
½ teaspoon Paprika
2-3 cups Vegetable oil, for frying
½ cup Mayonnaise
2 tablespoons Dill relish
1 tablespoon Lemon juice, fresh squeezed
1 teaspoon Fresh dill, chopped (optional)
To taste Salt and pepper

Instructions

  1. Pat your fish fillets completely dry with paper towels. If fillets are very thick, gently slice them horizontally or pound slightly. Season both sides with a little salt and pepper
  2. Set up three shallow dishes: one with all-purpose flour, one with whisked eggs, and one with panko breadcrumbs combined with ½ teaspoon salt, ¼ teaspoon black pepper, garlic powder, and paprika. Mix dry ingredients thoroughly
  3. Dip each fish fillet first into the flour (shake off excess), then into the beaten eggs (let extra drip off), and finally coat thoroughly in the seasoned panko breadcrumbs, pressing gently. Place breaded fillets on a clean plate
  4. In a small bowl, whisk together mayonnaise, dill relish, fresh lemon juice, and chopped fresh dill (if using). Season the sauce with salt and pepper to taste. Refrigerate
  5. Heat 2-3 cups of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Carefully place 1-2 breaded fish fillets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and the fish flakes easily
  6. Remove fried fish fillets with a slotted spoon or tongs and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Season lightly with a pinch of salt immediately
  7. While fish rests, lightly butter or spray hamburger buns and toast them face down in a dry skillet over medium heat for 1-2 minutes, or until golden brow
  8. Assemble the burgers: Place a slice of American cheese on the bottom half of each toasted bun, immediately top with a hot, crispy fish fillet. Generously spoon homemade tartar sauce onto the top bun. Bring the two halves together and serve immediately

Notes

Always pat fish fillets very dry before breading for a crispier coating.

Maintain oil temperature at 350-375°F (175-190°C) and do not overcrowd the pan to prevent soggy fish.

Toast buns for added texture and to prevent them from becoming soggy.

Leftover cooked fish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 375°F (190°C) for 8-12 minutes or an air fryer at 350°F (175°C) for 5-7 minutes. Avoid microwaving.

Find it online: https://powerecipe.com/homemade-filet-o-fish-burger/