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.
Serves : 2
Prep time : 20 mins
Cooking time : 10 minutes
For the “trout burger sauce”
Mix all the sauce ingredients together, check the seasoning and set aside.
For the trout burgers