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This golden-breaded fish burger combines the juicy texture of a perfectly fried fish fillet with the creamy richness of homemade remoulade sauce. The combination of crispy breading, melting cheese, and fluffy brioche bun makes it a refined version of the fast-food classic.
In my kitchen, this burger is especially popular when I'm looking for a quick but impressive dinner. The combination of a few high-quality ingredients creates a surprising taste experience.
Carefully Selected Ingredients
- Fish fillet: Fresh white fish such as cod or pollock
- Brioche buns: Fluffy and slightly sweet
- Cheddar: Mild and creamy melting
- Breadcrumbs: For extra crispiness
- Remoulade sauce: Savory and creamy
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Detailed Preparation
- Fish Preparation:
- Pat fillet dry
- Season evenly
- Bread carefully
- Fry until golden brown
- Bun Preparation:
- Gently toast
- Spread butter inside
- Warm slightly
- Preserve structure
- Sauce Mixing:
- Mix ingredients well
- Finely chop herbs
- Adjust seasoning
- Stir until creamy
- Assembly:
- Stack layers carefully
- Allow cheese to melt
- Distribute sauce generously
- Serve immediately
In my family, this burger is the perfect compromise between quick fast food and high-quality seafood enjoyment.
Perfect Accompaniments
Serve the fish burger with homemade potato wedges. A portion of coleslaw brings refreshing texture. For a complete fast food experience, a homemade milkshake is a great match. A lemon wedge for drizzling enhances the fish flavor.
Creative Variations
The basic version can be wonderfully adapted. Avocado slices add a creamy note. Crispy fried bacon brings salty crunch. An Asian version with wasabi mayonnaise becomes exotic. For lovers of Mediterranean cuisine, grilled peppers are suitable.
Optimal Preparation
Ideally fry the fish fillet at medium to high heat for a golden brown crust. Toast buns only briefly so they don't dry out. It's best to prepare the sauce a few hours before serving for a more intense flavor.
Time Management
The remoulade sauce can be prepared in advance. Bread and fry the fish just before serving. This organization makes preparation more relaxed. Timing is crucial for the perfect burger.
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The Perfect Remoulade Sauce
For an authentic sauce, mix 4 tablespoons of mayonnaise with 1 tablespoon of finely chopped pickles, 1 teaspoon of capers, some lemon juice, and a touch of mustard. Refine with finely chopped parsley and dill, and season with salt and pepper.
After many years of experience with various burger recipes, this version has proven to be the perfect balance between fast food nostalgia and homemade quality. The combination of crispy fish and creamy sauce makes this burger a favorite for quick but special meals. I find it particularly fascinating how this homemade burger captures the taste of the original while impressing with fresher ingredients.
Frequently Asked Questions
- → Which fish works best?
- White fish like pollock, cod or Alaska pollock have a firm texture and mild flavor, ideal for burgers.
- → Can I prepare the fish fillets in advance?
- They can be breaded in advance, but should be fried fresh for maximum crispiness.
- → Why panko instead of regular breadcrumbs?
- Panko breadcrumbs are coarser and create a particularly crispy crust like in restaurants.
- → Can I prepare the sauce in advance?
- Yes, the remoulade sauce can be prepared up to 3 days in advance. Store in the refrigerator.
- → What are good side dishes?
- French fries, sweet potato fries or coleslaw are perfect accompaniments.