Simple Stay-home Recipes: Baked Filet-O-Fish Burger

Without a shadow of a doubt, we are all hankering after a piece of McDonald’s ever since its temporary suspension. I feel you because I, too, am lamenting over the fact that I can’t be indulging in my guilty pleasure. What do I miss most? Their Filet-O-Fish burger; reel me in Filet-O-Fish, you’re fin-tastic and I’m definitely hooked on you.

For those of you who are similarly suffering from withdrawal symptoms during this ‘Circuit Breaker’ period, here’s a little shot in the arm to get you through the week.

Here’s a recipe to replicate the gratifying, succulent Filet-O-Fish burger that you can make in the comfort of home. As an added bonus, you’ll feel less guilty eating this because it’s baked! It’s incredibly quick and easy to make them at home, so, Baked Filet-O-Fish Burger, here we go!

Ingredients

• 2 cups panko breadcrumbs (alternatively, you can make your own by crushing stale bread)
• 400g – 500g white fish fillets
• 4 soft buns (I used Gardenia Hamburger Buns)
• 4 slices of processed cheese

Dredge Batter

• 1 egg
• 1 tbsp mayonnaise
• 1 tbsp flour
• 1/2 tsp salt
• A pinch of black pepper

Tartar Sauce

• 1 cup mayonnaise
• 1 tbsp dill pickle, finely chopped
• 1 tsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1 tsp white sugar
• 1/4 tsp salt

Tools

• Chopping board
• Knife
• Oven
• Baking tray

Recipe Preparation

Preparation time (dredge batter): 5 minutes + 15 mins in the fridge; Cooking time: 15 minutes in oven Preparation time (tartar sauce): 5 minutes
Feeds four

Tartar Sauce

• Finely chop dill pickle and mince-cut parsley.
• Throw them together in a bowl and mix in the mayonnaise, lemon juice, sugar, and salt and set aside.

Crumbing/Baking

• Preheat oven to 180°C.
• Spread breadcrumbs out on a tray and bake for 3 – 5 minutes until golden. Immediately transfer to a bowl.
• Cut fish fillets into square-ish shapes (they shrink when cooked, so remember to pat them dry).
• To create the batter, mix the egg, mayonnaise, flour, salt and black pepper altogether in a bowl.
• Carefully coat fish with the batter in a bowl. Store the bowl in the fridge to chill for 15 minutes.
• After 15 minutes, coat the fish fillets with breadcrumbs. Cover the top and sides with breadcrumbs, pressing down gently to ensure the breadcrumbs stick to the fish fillet. Transfer to a baking tray. Repeat with remaining fish fillets.
• Grease the baking tray with some oil and bake them for 12 – 15 minutes until fish is cooked through. Top it off with cheese, and allow residual heat to melt the cheese.
• Assemble the burger, starting with the bottom bun, followed by the fish patty, cheese, and a generous dollop of tartar sauce. Finally, finish with the top burger bun.

Recipe (In Pictures)

Tartar Sauce

Step 1: Finely chop dill pickle and mince-cut parsley.

Step 2: Throw them together in a bowl and mix in the mayonnaise, lemon juice, sugar, and salt and set aside.

Dredge Batter

Step 3: Preheat oven to 180°C.

Step 4: Spread breadcrumbs out on a tray and bake for 3 – 5 minutes until golden. Immediately transfer to a bowl.

Step 5: Cut fish fillets into square-ish shapes (they shrink when cooked, so remember to pat them dry).

Expected Damage: S$2 – S$3 per burger