Fish Burger With Tartar Sauce

Ingredients

• 2 pollock fillets or other white fish fillets
• 1 egg small
• 50 g (½ cups) breadcrumbs
• 2 brioche buns cut in half
• 2 lettuce leaves shredded
• 20 g (4 tablespoon) cheddar grated

Tartar Sauce

• 70 g (⅓ cups) mayonnaise
• 1 teaspoon capers finely chopped
• 1 small gherkin finely chopped
• ½ teaspoon dried dill
• 1 teaspoon lemon juice
• 1 sprig of tarragon finely chopped, optional
• 1 teaspoon chopped chives
• salt and pepper

Direction

1. Mix all the ingredients for the tartar sauce in a small bowl. Season with salt and pepper and keep in the fridge until your burgers are ready to be assembled.
2. Whisk an egg and half a tablespoon of water in a shallow bowl. Place the breadcrumbs in a separate bowl.
3. Cut your fish (we used pollock) into portions. They should be 1-1.5cm thick, ideally. But if you have thin pollock fillets, you can simply stack a couple of pieces instead. Dip each portion into the egg mixture and let excess drip off. Then cover in breadcrumbs. Repeat with the other fish fillet.
4. Heat about ½ cm of oil in a small frying pan. Fry fish for about 3 minutes on each side. Transfer to a plate lined with paper towels, and sprinkle with salt.
5. Scatter the cheese on the bottom halves of the brioche buns. Place them and the top halves in the preheated oven (or under the grill) for a minute, until the edges are starting to brown and the cheese has melted. Top the cheesy bottom brioche half with the fried fish. Spoon half of the tartar sauce and top with the lettuce. Cover with the top half of the bun.
6. Serve with some french fries and the remaining tartar sauce!