Fish Fillet Burger

Fish in the sea you know how I feel? I feel like taking them out and eating them for my non existent joy and comfort.

How can I let the winter season slide without making a nice fish burger?The answer obviously is I CAN'T. 

So, I try for the very first time the McDonald's style of preparing their Filet-O-Fish but since their fillets are quite small and not enough to take care of my beast of an appetite I used bigger fillets.

How big? Well bigger than your wildest imagination.

I'm just kidding but they are big.

Ingredients for Fish Filet Burger:

2 Fish fillets (according to your own choice and size but they should be big enough to look good in burger buns)

Panko Bread Crumbs (these are Japanese style bread crumbs and if you can't find them normal bread crumbs will do)

Cornflour

Burger buns

Pinch of salt and pepper

2 eggs

Fish Fillet Burgers are incomplete with a good tartar sauce and I will again teach you how to make the chunkiest tartar sauce.

Ingredients for Tartar Sauce:

250 ml mayonnaise

5 jarred pickled gherkins

2-3 tablespoon of pickled capers

2 boiled eggs

5 tablespoon of chopped white part of green onions

handful of dill weed

1-2 lemon juice

Simple to make tartar sauce.

Chop boiled eggs, gherkins, capers, dill weed and white green onion parts in a food processor.

In a bowl add mayonnaise and lemon juice.

Add all the chopped vegetables and mix it.

Tartar sauce is ready. Keep it in a jar and store it in the fridge.

Now let's move forward to make them burgers.

Pour some flower in a plate. Pour some panko bread crumbs in another plate. Beat the both eggs and sprinkle some salt and pepper in it and pour it in a separate plate.

Keep all these plates close to build your breading station. It's just like building a battle fort only much more cooler.

Now I could not take the pictures because my hands were covered with the breading and I was alone so I will make points step by step.

1. Cover the fish fillet with flour and shake off the excess flower.

2. Dip the fish fillet in the egg.

3. Put the fish fillet panko bread crumbs.

4. Dip the fish fillet in the egg again.

5. Put the fish fillet panko bread crumbs again.

Your fillet after all that should looks something like this.

Heat oil in a non stick pan on medium heat.

Throw some of the bread crumbs into see if they float and fry.

Now when your oil is ready put the fillet in it and fry for 4-5 minutes on both sides.

Take the fish fillets out on a paper toweled plate.

Time to prepare the burger. Heat your buns (LOL) in the oven for a minute because we want nice and softer buns (LOL AGAIN)

Put a nice thick layer of tartar sauce on the base of the burger.

Place your fish fillet on it and put a slice of cheddar cheese on it.

Add fries to the your plate to receive or give some ultimate pleasure.

Ladies and gentlemen, get your fish on for Fish Fillet Burger.

Firecracker Shrimp Macaroni And Cheese

ATTENTION

If you do not appreciate my sarcasm or find it offensive you can tell me in my comments to tone it down a little bit. I'll probably not care about it but who knows, miracles happen over here.

Nothing can come between my love for shrimps not even a good looking woman who happens to like me for other reasons than my cooking.

This recipe is going to be a combo of Macaroni & Cheese (yes ladies your favorite CHEESE CHEESE CHEESE) and Firecracker Shrimps with one of my favorite sides which is Butter fried Coriander Peas.

I'm hot and all about hot/spicy recipes. This my friends is one of them.

Involves baking which I'm not so good at. This is my very first attempt of BAKING. I have broiled before but that's a lot faster than baking.

Ingredients:

1 pound raw, peeled & deveined shrimp, tails off

1 cup Texas Pete hot sauce or Hot Frank's buffalo sauce

1 cup panko breadcrumbs or plain breadcrumbs

1 tablespoon crushed red pepper

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon red chili powder

1 pound uncooked pasta of your own choice (I used cavatappi)

1 cup cold milk (I used low fat milk)

1 tablespoon cornstarch/flour

1 tablespoon butter

1 cup cheddar cheese, shredded (I used lowfat cheese)

2 chopped green onions for garnish (optional)

NOTE - 1 CUP MEANS 250 GRAMS AND SOMETIMES 240 GRAMS

Put the shrimps in a bowl and pour a cup of Texas Pete or Buffalo Sauce in it. Let it marinate for at least 30 minutes (put it in the refrigerator). The longer the better.

HASTE MAKES WASTE

You can boil the pasta in the mean time.

Put a cup of bread crumbs in a bowl and mix it with, red chili powder, salt, crushed red chili peppers and garlic powder. Mix it like your life depends on it.

Take out the shrimps after the desired marination. I marinated them for GOD knows how long because I fell asleep. Lazy me rollin'

Coat well each shrimp with the breadcrumbs mixture and put it on a baking tray. Apply light oil on the base before putting shrimps on it. Look how pretty they are, prettier than your firstborn child.

Preheat your oven, well not YOUR oven but the oven at 350 degrees. Bake these pretties for 15 minutes. That's the time required to make the shrimps pink and the breadcrumb layer all crunchy.

I hate my stove because it always tries it's best to burn my food but I always happen to save it somehow.

Now its time to prepare the macaroni and cheese.

Put a cup of milk in a pan. Whisk in a tablespoon of cornstarch/flour. Bring it to a boil, add butter and also salt & pepper according to taste.

The best part is now which is putting the cheese in the milk. Sounds nasty. Put a cup or more of the shredded cheese and mix it till it becomes a thick liquid.

Add in the pasta and mix for one last time. (if you want to spice it up you can also add a little crushed red chili pepper)

Serve it with a side which can be anything from french fries to dead relatives. JOKING.

I served it with peas fried with coriander in butter with a pinch of salt.

Ladies and gentlemen (who probably have learned nothing from this blog because who wants to ease up the lives of their mothers, sister or wives) I give you the one and only and surprisingly very tasty Firecracker Shrimp with Macaroni and Cheese.