Fish Burgers Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.
• Brush tilapia with lime juice and sprinkle with lemon-pepper.
• Cook on the preheated grill, covered, until fish flakes easily with a fork, 5 to 6 minutes.
• While fish is grilling, combine mayonnaise, Dijon mustard, and honey in a bowl. Spread over bottom half of buns and top with lettuce and tomato. When fish is finished, place on prepared buns and enjoy!

Steps:

• Make the tartar sauce: Combine the mayonnaise, pickles and brine, dill, capers, mustard, Worcestershire sauce and garlic powder in a food processor and pulse until almost smooth, 8 to 10 pulses. Transfer to a bowl, cover and refrigerate while you prepare the fish.
• Make the fish: Clean out the food processor and dry. Add the crackers and pulse until very fine. Transfer to a large shallow dish and add 1 teaspoon pepper. Put the flour and beaten eggs in separate shallow dishes; season the flour with 1 teaspoon each salt and pepper.
• Pat the fish fillets very dry using paper towels. One at a time, dredge each fillet in the flour, coating both sides; dip in the eggs, allowing the excess to drip off, then coat completely in the crackers. Transfer to a plate and let sit 5 to 10 minutes for the coating to set.
• Meanwhile, fill a large deep skillet with 1 1/2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Add 2 fillets to the hot oil and cook until the crust is golden brown and the fish is cooked through, about 3 minutes per side. Transfer to a large paper towel-lined plate and cook the remaining 2 fillets. Serve the fried fish on the buns with some of the tartar sauce. Serve with chips and the remaining tartar sauce.

Steps:

• Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.
• Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.
• Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.
• To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.