Filet O Fish Burgers
Prep Time
Porties
Serveert 12
Niveau
Easy
Looking for the ultimate combination of soft, fluffy bread and crispy, golden cod? This recipe has you covered! Perfectly seasoned cod fillets, coated in a crunchy panko crust, are paired with freshly baked sesame buns that are airy and tender. Add a dollop of tartar sauce and a slice of cheddar cheese, and you’ve got a meal that feels gourmet but is surprisingly easy to make at home.
Ingrediënten
Ensure the milk is not too hot, as this can kill the yeast. Test the milk with your finger; it should feel warm but not hot (37°C/98.6°F).
Let the dough rise in a warm spot, such as an oven that is turned off but slightly heated (30-35°C/86-95°F). Cover the bowl to prevent drying out.
Freezing the breaded cod briefly helps firm up the coating so it doesn’t fall off during frying.
Keep the oil at the correct temperature (175°C/347°F). Use a thermometer if possible. If the oil is too cool, the fish will absorb oil; if too hot, the outside will cook too quickly, leaving the inside raw.
Every oven is different. Check the buns’ color after 12 minutes and rotate the baking sheet if needed for even browning.
Start with the dough so it can rise while you prepare the cod and other steps.
Looking for the ultimate combination of soft, fluffy bread and crispy, golden cod? This recipe has you covered! Perfectly seasoned cod fillets, coated in a crunchy panko crust, are paired with freshly baked sesame buns that are airy and tender. Add a dollop of tartar sauce and a slice of cheddar cheese, and you’ve got a meal that feels gourmet but is surprisingly easy to make at home.
Stappenplan
1 Pour the lukewarm milk into a deep bowl. Add honey and yeast, then mix well. Let the mixture rest for 5 minutes. |
2 Add sunflower oil, the beaten egg, butter, flour, and salt. Mix and knead the dough for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm spot for 1 hour or until it doubles in size. |
3 Cut the cod into pieces and place them in a bowl. Add salt, onion powder, cayenne powder, black pepper, and mustard. Mix well. |
4 In a separate bowl, mix the flour, cornstarch, salt, onion powder, and black pepper. |
5 Place the flour mixture in a bag. Add the cod pieces and shake until fully coated. |
6 Beat the eggs in a bowl and place the breadcrumbs on a plate. Dip each piece of cod into the beaten eggs, then coat with panko. Ensure each piece is thoroughly covered. Place the breaded cod pieces briefly in the freezer to firm up the coating. |
7 Deflate the dough and divide it into 12 equal pieces, each about 61 grams. Shape each piece into a ball. |
8 Roll each ball into a circle (13 cm) with a rolling pin and fold in half. Repeat with all pieces. |
9 Arrange the dough pieces on a baking sheet lined with parchment paper. Brush with beaten egg, make small slits on the surface, and sprinkle with sesame seeds. |
10 Let the dough rise for 30 minutes in a warm spot until doubled in size. |
11 Preheat the oven to 200°C (392°F). Bake the buns for 12-18 minutes or until golden brown. |
12 Meanwhile, heat a layer of sunflower oil in a frying pan over medium heat (175°C/347°F) or use a deep fryer. Fry the cod pieces until golden and crispy. Let them drain on a paper towel. |
TARTAR SAUCE13 Put the mayonnaise, Greek yogurt, a pinch of black pepper, the finely chopped pickle, and capers into a bowl. Mix until combined. |
