Gourmet Filet-O-Fish
Gourmet Filet-O-Fish
Ingredients
For the Fish Cure
- 250 grams rock salt
- 125 grams sugar
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 lemon, zest of
- 1 kilogram skinless cod, or other white fish
For the Tartare Sauce
- 200 grams mayonnaise
- 1 tablespoon capers, chopped
- 1 tablespoon gherkins, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- to taste salt
- to taste pepper
For the Coleslaw
- 1/4 white cabbage, shredded
- 1/4 red cabbage, shredded
- 1 carrot, grated
- 2 spring onions, sliced
- 1/2 green apple, julienned
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- to taste salt
- to taste pepper
For the Fish Batter
- 150 grams plain flour
- 150 grams cornflour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 250 ml soda water, or sparkling water
- as needed vegetable or sunflower oil, for frying
To Serve
- 4 brioche buns
- 4 American cheese slices
Instructions
- 1
In a bowl, combine the rock salt, sugar, fennel seeds, coriander seeds, black peppercorns, bay leaves, and the zest of 1 lemon. Mix these ingredients thoroughly to create the cure.
⏱️ 5 min
- 2
Generously coat the skinless cod (or chosen white fish) with the prepared cure mixture. Place the coated fish in a container, cover it, and refrigerate for 2 hours.
⏱️ 5 min
- 3
After 2 hours, remove the fish and rinse it thoroughly under cold running water to remove all traces of the cure. Pat the fish completely dry with paper towels. Slice the cured fish into portions suitable for a burger.
⏱️ 10 min
- 4
In a bowl, combine the mayonnaise, chopped capers, chopped gherkins, chopped fresh dill, chopped fresh parsley, lemon juice, and Dijon mustard. Season the sauce with salt and pepper to taste, then mix all ingredients well. Refrigerate the tartare sauce until ready to use.
⏱️ 10 min
- 5
In a separate bowl, combine the shredded white cabbage, shredded red cabbage, grated carrot, sliced spring onions, and julienned green apple. Add the mayonnaise and apple cider vinegar to the vegetables. Season with salt and pepper to taste, and mix everything together thoroughly. Refrigerate the coleslaw until ready to serve.
⏱️ 10 min
- 6
In a bowl, whisk together the plain flour, cornflour, baking powder, and salt. Gradually whisk in the soda water (or sparkling water) until a smooth, lump-free batter is formed.
⏱️ 5 min
- 7
Heat vegetable or sunflower oil in a deep pan or deep fryer to 170°C. Take each piece of cured fish and dredge it lightly in plain flour, shaking off any excess.
⏱️ 5 min•🌡️ 170
- 8
Dip the floured fish into the prepared batter, ensuring it is fully coated. Carefully lower the battered fish into the hot oil. Fry for approximately 4-5 minutes, or until the fish is golden brown and cooked through. Remove the fried fish from the oil and place it on a wire rack to drain any excess oil. Immediately season the hot fish with salt.
⏱️ 10 min•🌡️ 170
- 9
Lightly toast the brioche buns. Place a slice of American cheese on the bottom half of each toasted bun. Add a generous spoonful of the prepared tartare sauce over the cheese. Place a piece of the hot fried fish on top of the sauce. Top the fish with a portion of the coleslaw. Complete the burger by adding the top half of the brioche bun.
⏱️ 5 min
Kitchen Tools
Gourmet Filet-O-Fish
For the Fish Cure
- 250 grams rock salt
- 125 grams sugar
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 lemon, zest of
- 1 kilogram skinless cod, or other white fish
For the Tartare Sauce
- 200 grams mayonnaise
- 1 tablespoon capers, chopped
- 1 tablespoon gherkins, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- to taste salt
- to taste pepper
For the Coleslaw
- 1/4 white cabbage, shredded
- 1/4 red cabbage, shredded
- 1 carrot, grated
- 2 spring onions, sliced
- 1/2 green apple, julienned
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- to taste salt
- to taste pepper
For the Fish Batter
- 150 grams plain flour
- 150 grams cornflour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 250 ml soda water, or sparkling water
- as needed vegetable or sunflower oil, for frying
To Serve
- 4 brioche buns
- 4 American cheese slices
Instructions
- 1
In a bowl, combine the rock salt, sugar, fennel seeds, coriander seeds, black peppercorns, bay leaves, and the zest of 1 lemon. Mix these ingredients thoroughly to create the cure.
⏱️ 5 min - 2
Generously coat the skinless cod (or chosen white fish) with the prepared cure mixture. Place the coated fish in a container, cover it, and refrigerate for 2 hours.
⏱️ 5 min - 3
After 2 hours, remove the fish and rinse it thoroughly under cold running water to remove all traces of the cure. Pat the fish completely dry with paper towels. Slice the cured fish into portions suitable for a burger.
⏱️ 10 min - 4
In a bowl, combine the mayonnaise, chopped capers, chopped gherkins, chopped fresh dill, chopped fresh parsley, lemon juice, and Dijon mustard. Season the sauce with salt and pepper to taste, then mix all ingredients well. Refrigerate the tartare sauce until ready to use.
⏱️ 10 min - 5
In a separate bowl, combine the shredded white cabbage, shredded red cabbage, grated carrot, sliced spring onions, and julienned green apple. Add the mayonnaise and apple cider vinegar to the vegetables. Season with salt and pepper to taste, and mix everything together thoroughly. Refrigerate the coleslaw until ready to serve.
⏱️ 10 min - 6
In a bowl, whisk together the plain flour, cornflour, baking powder, and salt. Gradually whisk in the soda water (or sparkling water) until a smooth, lump-free batter is formed.
⏱️ 5 min - 7
Heat vegetable or sunflower oil in a deep pan or deep fryer to 170°C. Take each piece of cured fish and dredge it lightly in plain flour, shaking off any excess.
⏱️ 5 min•🌡️ 170 - 8
Dip the floured fish into the prepared batter, ensuring it is fully coated. Carefully lower the battered fish into the hot oil. Fry for approximately 4-5 minutes, or until the fish is golden brown and cooked through. Remove the fried fish from the oil and place it on a wire rack to drain any excess oil. Immediately season the hot fish with salt.
⏱️ 10 min•🌡️ 170 - 9
Lightly toast the brioche buns. Place a slice of American cheese on the bottom half of each toasted bun. Add a generous spoonful of the prepared tartare sauce over the cheese. Place a piece of the hot fried fish on top of the sauce. Top the fish with a portion of the coleslaw. Complete the burger by adding the top half of the brioche bun.
⏱️ 5 min