by Collette White | 21 April, 2020
Good Morning friends! I hope this finds you all well. If you follow me on Facebook or Instagram, you would have seen that over Easter hubby challenged me to make homemade ‘Filet-o-Fish’ one night for dinner – I love a cooking challenge! No food intolerances needed to be taken into account – it just had to be delicious! The kids have never had a shop bought version so they had nothing to compare it to, but hubby has and said it was a winner! YAY! It is not my traditional GF or DF recipes I know, but still, it is too good not to share it with you … for some reason this whole Corona-lockdown-lifestyle has me having a little fun and cooking some ‘different’ dinners to usual … maybe I am just heading to my ‘happy place’ to keep things as calm and relaxed here as possible? Either way, I look forward to sharing more with you! Keep well!
5 heaped tablespoons mayonnaise
10 slices bread and butter cucumbers – roughly diced
2 heaped tspns capers – roughly cut into 1/2s and 1/4s
½ tspn dijon mustard
3 cups rice puffs
good pinch salt and pepper
6 x pieces firm white fish
6 x brioche buns
6 x slices cheddar cheese
Sauce: In a small bowl place the mayonnaise, bread and butter cucumbers, capers and dijon mustard. Mix well and set aside.
Fish: Place the rice puffs in a blender or food processer and blitz quickly until a crumb consistency. Place in a medium – large bowl.
In a separate medium – large bowl, place the eggs, salt and pepper and whisk well with a fork.
Working with one piece of fish at a time, dip into egg mixture and then into rice puff mixture to form a thick crumb. Repeat until all fish is coated.
Heat some oil in a large frypan and cook fish until golden and thoroughly cooked.
Assemble: On each brioche bun place a slice of cheese, a piece of fish and a generous amount of sauce.
- I was able to source brioche buns at a local grocer, whilst these are more ‘traditional’ to the fish burger, you can use bread rolls of choice
- I used homemade mayonnaise but you can use a bought one if you prefer
- The cheddar cheese I used in these burgers is just from the supermarket, pre-sliced and marked as cheese for burgers! Of course you can use any cheese you prefer but I chose this because of the ‘yellow’ colour and once again likeness to the fish burger I was trying to re-create
- If you can only cook a couple of pieces of fish at a time, keep the cooked pieces of fish warm in the oven so they don’t go cold. To do this, I line a tray with baking paper, preheat oven to 100c and keep cooked fish warm in there
- I used New Zealand Hoki for the fish as its firm, white and boneless
- If you really wanted a quick cheats meal you can buy fish already crumbed and cook that!
Take Care of You,
“If your household is anything like mine, afternoons and evenings can be chaotic with after school sports, homework and extra curricular activities. At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed!”
Collette White | Cut out the Crap Slow Cooking
“As a Mum of four, I understand what it is like to juggle fulltime work and being a fulltime Mum, whilst wanting to provide a healthy and tasty lunch box for my children that is not going to get sent home without being eaten or have me slaving in the kitchen for hours.”
Collette White | Cut out the Crap Lunch Box Solutions