June 18, 2016
Main Dish, Burgers, Fish,
Snapper, Eggs, Vegetables, Spinach, Budget-Friendly, Quick Meals, Weeknight Meals, Stove Top more
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"From our weekend newspaper, The Weekend West. Times are estimated."
Cut the buns in half put to one side.
Cut the fish into sections and prepare for coating.
Place seasoned flour on a sheet of paper, the lightly beaten egg in a shallow boil with a splash of milk and the crumbs on another sheet paper.
Lightly coat the fish pieces with flour, then dip into the egg and coat with the crumbs.
When ready to cook, heat a shallow layer of oil in a wide pan and bring to a medium heat and cook the fish until golden on both sides then drain on paper towel.
For the aioli, combine the mayonnaise, garlic and lemon juice.
Lightly toast the buns.
To assemble the burger place a layer of the aioli, then spinach on the base of the buns, followed by the fish, then the aioli and then a scatter of the capers and serve with a lemon wedge.
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These are great! Served with chips, fruit and ice cream sandwiches for a fun dinner! We used catfish but otherwise made as directed. Thanks for sharing!
Except for increasing the garlic, I made your recipe exactly as written for the FYC Tag Game @ FF&F & I really liked this sammie A LOT! Everything was perfect all the way to the capers on top. I used roasted garlic in the aioli & doubled the amount as roasted garlic is much more mellow than raw garlic. I can promise you this will be made often, so thx for sharing the recipe w/us.
Nice to have a fish burger for a change and this one is ver tasty. The sauce is just right- This will be made often on the future