Sometimes it is just darn hard to take a decent picture! I seem to have the occasional good day, and many not so good days, sigh. Despite the picture, these fish burgers were a yummy meal, which we had with a creamy coleslaw, recipe pending.
The other part to this post, is that I made a couple of changes to my Hamburger Bun recipe – they are even better!
You can find my original recipe here. The changes I made was to decrease the Xanthan Gum from two tsp. to one. I also decreased the amount of flour mix by 1/4 cup, and added 1/4 extra cup of Tapioca Starch to equal a total of 3/4 cup Tapioca Starch to the pre-mix of flours. The other change I made, was once the muffin rings were filled, I then turned my 200 degree oven off, and immediately put in the tray of buns to raise for 30 minutes. It worked beautifully. Just a couple of simple changes took this recipe to a whole new level, so I will always make them this way from now on. I will also include this update, in my original post. Now onto the Fillet of Fish Burgers:
This was enough for two, – just increase amounts if you have more people to feed.
1 lb. of white fish – we used snapper, bones removed
1 beaten egg
2 Tblsp. White Rice Flour
2 Tblsp. Corn Starch
2-3 tsp. dried dill
salt and pepper
3 Tblsp. Grapeseed oil
Rinse and pat dry your fillet of fish. Cut into 3 or 4 burger size pieces. Heat up a frying pan on medium high heat with the grapeseed oil.
On a plate, add the flour and seasonings, mixing well with a fork. In a bowl, whisk up the egg. Dip each piece of fish into the egg, allowing any extra to drip off, then into the flour mixture, pressing the fish to coat well. Add to the hot pan and cook about 6 minutes per side. It will depend how thick your fish is – mine were not that thick.
We had these Fillet of Fish burgers with lettuce, sliced red onion and my Tartar Sauce Recipe. A nice alternative to your everyday Burgers.