Fish Burger with Charred Lettuce and Tarragon Mayo
Crispy fish with a delicious tarragon mayonnaise and sweet charred lettuce, all served in a soft white bread roll. This burger is a flavour explosion and perfect way to enjoy fish.
Claire | Sprinkles and Sprouts
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skinless fillets white fish (~125g/4.5oz each)
large lettuce leaves
extra virgin olive oil
soft bread rolls sliced open
lemons cut in half
For the mayo
For an Easy cheats tarragon mayo
store bought mayonnaise
chopped fresh tarragon
Start by making the mayonnaise
Pour the oil into a jug that will fit the heat of your stick blender.
Add in the Dijon mustard, lemon juice, salt, pepper and tarragon.
Then careful crack the egg in, be careful not to break the yolk.
Place the head of the stick blender over the yolk and then turn the speed to high and slowly bring the blender up through the oil.
You should have a glossy tarragon mayonnaise within seconds.
For Cheats Tarragon Mayo
Mix the tarragon together with the mayo and add a spritz of lemon juice
To make the burger
Mix the flour, salt and white pepper together in a shallow bowl.
Add each fillet of fish and give it a light dusting of the flour.
Place a large heavy based fry pan over a medium heat and add the olive oil. Once it is hot, add the fish and cook for 2 minutes on each side.
Turn the heat on the fry pan up to high and once it is smoking hot add the lettuce leaves and the extra vigin olive oil.
Allow the lettuce to char and spit. Once it has some colour and is glossy from the oil, remove from the pan and sit it on top of the fish.
Add the lemon to the pan, cut side down and turn off the heat. Levae the lemons to char whilst you assemble the burger.
Add a good layer of the mayo to the bottom of each bun. Add a fillet of fish and two charred lettuce leaves.
Remove the charred lemon wedges from the pan and serve immediately.
Any good flaky white fish will work, I like to use barramundi, but cod/haddock/pollack would be a good choice.
Tried this recipe?
Recipe from Claire at Sprinkles and Sprouts xx