Ingredients
Sauce Ingredients
60 ml (¼ cup) plain Greek yogurt
125 ml (½ cup) mayonnaise
1 jalapeño pepper, seeded
2 green onions, cut into sections
4 Boston lettuce leaves
Zest of one lime
125 ml (½ cup) chopped cilantro
Salt and pepper, to taste
Fish Burger Ingredients
800 g (1 ¾ lb) white fish (cod, haddock, redfish), cut into thick pieces (about 200g each)
125 ml (½ cup) cornstarch
125 ml (½ cup) flour
2.5 ml (½ tsp) onion powder
5 ml (1 tsp) baking powder
Salt and pepper
175 ml (¾ cup) beer or sparkling water
Vegetable oil for frying, as needed
1 head of Boston lettuce, washed, spun dry, and leaves separated
4 brioche burger buns
Preparation
Sauce Preparation
In a small food processor, combine all the sauce ingredients and blend until smooth and homogeneous. Set aside.
Fish Preparation
In a bowl, coat the fish pieces with 30 ml (2 tbsp) of cornstarch, then shake off the excess. Set aside. In a medium bowl, mix all the dry ingredients for the batter. Add the beer, mixing until a smooth mixture is obtained. Pour about 3 inches of oil into a medium saucepan and heat over medium-high heat. Test the oil temperature by dropping a small amount of batter into it; if it sizzles, the oil is ready for frying. Coat the fish pieces with the batter using a fork, letting the excess drip off. Fry the fish pieces in batches for about 4 minutes, turning them until the batter is golden. Drain on paper towels.
Burger Assembly
Butter and grill the buns, spread them with sauce, and top with crispy fish fillets and Boston lettuce leaves.
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