Spicy Fish Burgers
Prep Time
Porties
Serveert
Niveau
Medium
If you think a sandwich can’t be life-changing, think again. These spicy crispy cod buns are the kind of meal that makes you close your eyes after the first bite and question everything you knew about food. Soft, fluffy bread? Check. Crunchy, golden-fried fish? Oh yeah. A spicy, finger-licking sauce that makes you want to dance? Absolutely.
This recipe brings the best of both worlds—crispy and soft, spicy and savory, messy but so worth it. And don’t worry, it’s not as complicated as it looks! You just need a little patience (mainly for the dough to rise) and the ability to resist eating the fish straight out of the fryer.
Ingrediënten
Let the dough rise in a warm spot (such as an oven with the light on or near a pan of hot water) for the best results.
Lightly dusting the buns with fine semolina gives them a nice texture and a slightly crispy layer.
The longer the cod marinates, the better the flavors develop. At least 30 minutes in the fridge is ideal, preferably overnight.
Before coating the cod in the cornstarch mix, pat it dry slightly. This helps the coating stick well and results in extra crispiness.
Fry the cod pieces in batches. Overcrowding lowers the oil temperature, making them less crispy.
This recipe is spicy due to the sambal and hot chili sauce. For a milder version, replace some sambal with ketchup or sweet chili sauce.
For even sauce distribution, coat the fried cod in the sauce. But if you prefer a crispy bite, spread the sauce directly on the buns and place the fish on top.
Add crunchy vegetables for a refreshing contrast.
If you think a sandwich can’t be life-changing, think again. These spicy crispy cod buns are the kind of meal that makes you close your eyes after the first bite and question everything you knew about food. Soft, fluffy bread? Check. Crunchy, golden-fried fish? Oh yeah. A spicy, finger-licking sauce that makes you want to dance? Absolutely.
This recipe brings the best of both worlds—crispy and soft, spicy and savory, messy but so worth it. And don’t worry, it’s not as complicated as it looks! You just need a little patience (mainly for the dough to rise) and the ability to resist eating the fish straight out of the fryer.
Stappenplan
1 In a deep bowl, combine lukewarm milk, yeast, and honey. Mix well and let rest for 5 minutes. |
2 Add the flour, herb cream cheese, and salt. Knead for 10-12 minutes until smooth. Cover and let rise in a warm spot for 1 hour, or until doubled in size. |
3 Beat the egg and mix it in a bowl with cornstarch, salt, garlic powder, onion powder, black pepper, cayenne powder, hot chili sauce, and sambal oelek. |
4 Add the cod pieces and mix well. Cover and refrigerate. |
5 Deflate the dough and divide it into 9 equal pieces. Shape into balls. |
6 Roll each ball flat into a circle. |
7 Fold the dough in half. |
8 Lightly coat the dough with fine semolina and place it on a baking sheet lined with parchment paper. |
9 Let the dough rise for 30 minutes or until doubled in size. |
10 Cook the buns in a frying pan over medium heat until done on both sides. Cover them immediately with a clean tea towel to keep them soft. |
11 In a separate bowl, mix the cornstarch, salt, onion powder, and black pepper. |
12 Coat the marinated cod pieces completely in the cornstarch mixture and place them on a sheet of parchment paper. |
13 Meanwhile, heat a layer of sunflower oil in a frying pan to 175°C (347°F) or use a deep fryer. Fry the cod pieces until golden brown and crispy. Drain on a paper towel. |
14 In a bowl, mix the hot chili sauce, sambal oelek, and samurai sauce until smooth. |
15 Coat the fried cod pieces in the sauce to fully cover them. |
16 Fill the buns with the spicy cod. Add fresh vegetables of your choice and extra sauce if desired. Serve immediately and enjoy! |
