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Crispy Trout Burger, Watercress, Fish Burger sauce

Crispy breaded trout is ace – far better than you might think- and by only crumbing half the fish we avoid that over crunchy situation and keep more of the natural flavour of the fish – which is then cooked in a pan rather than deep fried so stays much healthier too. I have found these go down very well indeed with the younger members of the family and work exceptionally well as a summer al fresco drinks party feast! The fish burger sauce here is a riff on the classic Burger sauce and Tartar sauce a sort of melding of the two – the introduction of a little fish sauce or anchovy lifts the whole flavour of the trout, keeping it the star of the show, as it should be. I like this with a soft wholemeal roll – but many will prefer a white roll or even a brioche burger style bun. Make the sauce first – as it takes longer to make than the trout needs to cook.

Ingredients

Serves : 2

Prep time : 20 mins

Cooking time : 10 minutes

 

For the “trout burger sauce”

  • 1 tablespoon mayo
  • 1 teaspoon fish sauce (squid brand is best, be very careful as it rather strong certainly no more than a teaspoon) – you could add a chopped anchovy or two if you don’t have any fish sauce
  • 1 teaspoon chopped capers
  • 1 teaspoon chopped gherkins
  • 1 teaspoon chopped shallot
  • 1 teaspoon chopped parsley
  • 1 dessertspoon ketchup
  • 2 teaspoons American mustard
  • Dash of Worcestershire sauce
  • 1 teaspoon of juice from the gherkin jar
  • A good Pinch of smoked paprika

Mix all the sauce ingredients together, check the seasoning and set aside.

For the trout burgers

  • 2 Trout fillet portions
  • 2 burger baps
  • 50g flour
  • 1 egg, beaten
  • 50g Panko breadcrumbs
  • 2 tablespoons light frying oil (either a non-virgin olive or sunflower)
  • A handful each of crisp fresh watercress

Method

  • Prepare the trout fillets by dusting the top (the non-skin side) with flour, then dip the floured side in the beaten egg and then in the panko crumbs, pop them crumb side down on a plate and season the skin side with salt and pepper, then dip the skin side in a little flour.
  • Place a warm plate close to hand.
  • Heat a frying pan on a moderate heat until it is hot, but not smoking. Add the oil.
  • Gently place the fish fillets, panko side down, in the pan and fry until the panko is crisp and brown (around 3 minutes), turn the heat down just a bit and gently turn them over so the floured skin is in contact with the pan, cook for around another 2 minutes, then remove them from the pan and place them Panko side up on the plate to rest for just a minute. At this point if you don’t like the skin, you can peel it off and discard it – if you are keeping the skin on (and I recommend you do as long as it has been scaled) place the trout on the plate panko side up – to help keep it super crispy.
  • Lightly toast the buns
  • Place a little sauce on the bottom of each bun, add the fish, then the watercress and drizzle over a little more of the fish burger sauce. Enjoy!
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