Crispy fish burger

Name: Crispy fish burger
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Québécoise
Ingredients: ½ cup (125 ml) mayonnaise; 2 tbsp (30 ml) sweet relish; 2 tbsp (30 ml) capers finely chopped; 2 tbsp (30 ml) French shallots finely chopped; 1 tbsp (15 ml) fresh dill finely chopped; ½ tbsp (7.5 ml) lemon juice; 1 tsp (5 ml) Dijon mustard; Salt and freshly ground pepper; 8 slices prosciutto; 1 cup (250 ml) Panko breadcrumbs reduced to fine crumbs with your hands; ½ tsp (2.5 ml) Italian spices; 2 large eggs; 400 g (14 oz) haddock fillets separated into 4 pieces; Canola oil; 4 brioche hamburger buns; 4 thick slices orange cheese; Salt and freshly ground pepper

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

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Tartar sauce

½ cup (125 ml) mayonnaise
2 tbsp (30 ml) sweet relish
2 tbsp (30 ml) capers finely chopped
2 tbsp (30 ml) French shallots finely chopped
1 tbsp (15 ml) fresh dill finely chopped
½ tbsp (7.5 ml) lemon juice
1 tsp (5 ml) Dijon mustard
Salt and freshly ground pepper

Burgers

8 slices prosciutto
1 cup (250 ml) Panko breadcrumbs reduced to fine crumbs with your hands
½ tsp (2.5 ml) Italian spices
2 large eggs
400 g (14 oz) haddock fillets separated into 4 pieces
Canola oil
4 brioche hamburger buns
4 thick slices orange cheese
Salt and freshly ground pepper

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Preparation

In a bowl, put all the ingredients for the tartar sauce (mayonnaise, relish, capers, shallots, dill, lemon juice and Dijon mustard). Salt, pepper and mix well. Reserve in the fridge.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the prosciutto on the sheet and bake for about 10 minutes, or until the prosciutto is crispy. Set aside.
In a large plate with high edges, put the Panko breadcrumbs, Italian spices, salt and pepper, then mix.
In a large bowl, beat the eggs.
Dip a piece of fish in the beaten eggs and shake to remove excess. Dip in the breadcrumb mixture and press firmly to make as much stick as possible. Place on a plate and set aside. Repeat with the remaining fish.
In a saucepan, put about 1 inch (2.5 cm) of canola oil and heat over medium heat for 5 to 10 minutes. The oil should reach about 275-300°F (135-150°C) to give a nice golden color without burning.
Place one or two pieces of fish in the oil and cook for 2 to 3 minutes per side until the fish is well browned. Remove from the oil with a slotted spoon, place on a rack and let drain. Repeat with the remaining fish.
Assemble the burgers by spreading the tartar sauce inside the brioche buns. Place the fish pieces, add the cheese and crispy prosciutto, and close with the top bun.