Burgers & sandwiches , Fishes & seafood , Main dishes

Crispy fish burger

In collaboration
with Mag Mayo

Preparation 20 min
Cooking 20 min
Servings 4
Freezing I do not suggest

For the best crispy fish burger, it’s right here! The breading is perfect and does not take up too much space. The tartar sauce is so good you’ll want to eat it with a spoon. The kind of meal that speaks to me!

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Tartar sauce

1/2 cup mayonnaise
2 tablespoons sweet relish
2 tablespoons capers, finely chopped
2 tablespoons French shallots, finely chopped
1 tablespoon fresh dill, finely chopped
1/2 tablespoon lemon juice
1 teaspoon Dijon mustard

Burgers

8 slices prosciutto
1 cup Panko breadcrumbs, finely crushed with your hands
1/2 teaspoon Italian spices
2 large eggs
400 g haddock fillets, separated into 4 pieces
Canola oil
4 brioche hamburger buns
4 thick slices of American cheese

Preparation

In a bowl, put the ingredients for the tartar sauce, season with salt and pepper and mix. Reserve in the fridge.
Preheat the oven to 375°F. Cover a baking sheet with parchment paper.
Place the prosciutto on the baking sheet and bake for about 10 minutes, or until the prosciutto is crispy.
In a large plate with high edges, put the breadcrumbs, Italian spices, season with salt and pepper and mix
In a large bowl, put the eggs and beat.
Dip a piece of fish in the eggs and shake to remove the excess. Dip in the breadcrumb mixture and press down to stick as much as possible. Place on a plate and set aside. Repeat with the rest of the fish.
In a saucepan, put about 1” of canola oil and heat over medium heat for 5 to 10 minutes. The goal is for the oil to be at a low temperature in order to give a beautiful golden colour or about 275°F / 300°F.
Place one or two pieces of fish in the oil and cook, 2 to 3 minutes per side, until the fish is golden brown. Remove from the oil with a slotted spoon, place on a wire rack and let it drain. Repeat for the rest of the fish.
Assemble your burgers! Spread the tartar sauce inside the buns and place the pieces of fish. Add the cheese and prosciutto and close with the top bun. Enjoy your lunch !

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To help you make this recipe

Our sommeliers suggest

Domaine Albert Mann Pinot Gris Cuvée Albert 2019

Alsace, France

Produced by Domaine Albert Mann, this Alsace wine made of 100 % Pinot Gris is a magnificent expression of intensity. On notes of white flowers, candied lemon, apricots and rifle stone, it is long on the palate, with superb acidity and is characterized by a bitter, dry and spinning finish. A magnificent wine on a dish of fried or grilled fish. See the product

Léonne, 4.5%

Le Naufrageur

Fish and white beer go hand in hand, the Léonne will bring you notes of wheat, reminding you of the crispness of fish and notes of lemon zest that will replace the lemon that we like to squeeze on the fish. The spicy aromas developed by the Belgian yeast will bring notes of wild pepper that will complete the burger. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!