Fish Burgers
- Level: Easy
- Yield: 4 servings
- Total: 35 min
- Active: 30 min
Ingredients
For the Tartar Sauce:
3/4 cup mayonnaise
1/4 cup bread-and-butter pickle chips, plus 1 tablespoon brine
3 tablespoons packed fresh dill
1 tablespoon capers, drained
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
For the Fish:
55 soda crackers, such as Saltines (about 1 1/3 sleeves)
Freshly ground pepper
1 1/2 cups all-purpose flour
5 large eggs, beaten Kosher salt
4 large whole haddock or pollack fillets (about 8 ounces each)
Vegetable oil, for frying
4 sesame hamburger buns, split Potato chips, for serving
Directions
- 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.