Time: 45 minutes
What a burger! It does require a few bowls and dishes, but it is quite quick and easy to make. This is a great, healthy way to eat fish without deep frying!
Music Selection: Johnny Nash – I Can See Clearly Now
6 haddock or other white fish fillets
6 buns (brioche or hamburger buns)
6 slices processed cheddar or cheddar cheese slices
2 cups panko bread crumbs
2 Tbsp mayonnaise
2 Tbsp Dijon mustard
2 Tbsp flour
1 dill pickle, chopped finely
1 tsp fresh parsley, chopped finely
1 Tsp capers, chopped
1 Tbsp lemon juice
1 tsp sugar
Dash (1/4 tsp) smoked paprika
1 cup mayonnaise
3 large leaves of red cabbage, chopped finely
Optional – a little green cabbage and carrot, finely chopped
1 green onion
2 tsp apple cider vinegar
1 tsp Dijon mustard
3 Tbsp mayonnaise
1 Tbsp sugar
Optional – dash of smoked paprika
Preheat oven to 400 degrees.
In flat bowl, mix the mayonnaise, Dijon, salt/pepper and eggs. Set aside.
On a flat cookie sheet, lay some parchment paper. Spread out the bread crumbs. Toast in hot oven for 3 – 5 minutes. Watch carefully. Set aside.
Pat dry the fish, and cut into fillets that are the size of the buns (some may need two pieces). Dip each piece of fish in the mayonnaise then roll in bread crumbs. Place on parchment lined cookie sheet so they do not touch. Do this for all pieces. Bake in oven for 10 – 12 minutes (do not overbake). At the end, put a slice of cheese on each piece of fish and bake until the cheese melts.
In mean time, toast the buns in a toaster or oven – do not burn!
In bowl, mix the chopped cabbage and onion. In a small bowl, mix the mayonnaise, Dijon, cider vinegar, sugar and smoked paprika. Mix into the cabbage.
In a separate bowl, mix all of the tartar sauce ingredients.
To finish the burgers, on the bottom bun, add 1 – 2 Tbsp tartar sauce. Top with some fish to cover bun. Add some coleslaw and the top bun. Enjoy.