
Louisiana Style Hot Fish Burger
MasterChef South Africa contestant Ketsia Malela shares this delicious hot fish burger recipe!
Recipe by: Ketsia Malela
Ingredients:
- 2 Albany burger buns
- 1 large fillet of hake or kingklip (portioned into two squares)
- 1 tbsp cayenne pepper
- 1 tbsp paprika
- 1 tsp chilli powder
- 1 tsp lemon pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Robertson’s fish spice
- 1 tsp black pepper
- 1 tsp dried parsley
- Pinch of salt
- 2 slices of processed cheddar cheese
- Oil for frying
- 100g cake flour
- 2 eggs
- 2 tsp Tabasco hot sauce
- Homemade Tartar Sauce:
- 2 tbsp mayonnaise
- 1 tbsp capers
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- 1 tsp Dijon mustard
- 1 small dill pickle
- 1 tsp Worcestershire sauce
- Zest of half a lemon
- Juice of half a lemon
- Pinch of salt
- Pinch of pepper
How To Make Louisiana Style Hot Fish Burger
- Toast the buns.
- Combine all the ingredients for the tartar sauce in a bowl, mix well, and refrigerate.
- Mix all the seasonings listed in a bowl.
- In a separate bowl, crack the eggs, add Tabasco, and whisk.
- Place the flour in a separate bowl and add two tablespoons of the seasoning mix.
- Season the fish with some of the seasoning mix (but not all).
- Heat a neutral oil in a pot or deep fryer.
- Coat the fish in the egg mixture and then into the flour, dust off excess flour, and place the fish into the hot oil.
- Fry the fish for 3-4 minutes.
- Add the tartar sauce to the bottom bun, followed by a slice of cheese.
- Remove the fish from the oil and place it onto a paper towel.
- Take some of the hot frying oil and mix it with the remaining seasoning mixture, then brush it over the fish on all sides.
- Place the fish onto the bottom bun, add more tartar sauce, and add the top bun.
- Serve with lightly salted lays or fries.