Sea Bass Fish Finger Burgers with a Lemon, Caper and Parsley Mayonnaise
During our recent trip to Cornwall, fish finger sandwiches were very much on the menu of local restaurants. They were such a delicious treat, I’ve been inspired to come up with my own easy to make recipe so we can enjoy this at home too.
Seabass fillets are dusted in smoked paprika and served on a sweet brioche roll with a tangy lemon, caper and parsley mayonnaise.
Ready in 20 minutes, this lighter take on traditional fish finger sandwiches is loved by grown-ups and kids alike. You can make the mayonnaise in advance if you like too. It will keep in a sealed container in the fridge for up to a week.
Method
Serves 2
Prep time: 15 mins Cook time: 6 minutes
You will need an electric whisk and a large heavy based frying pan.
Make the mayonnaise. In a large bowl, mix together the egg yolks, mustard powder, salt and pepper and vinegar. Measure the oils in a jug and mix together.
Use the electric whisk to whisk the eggs, adding the oil a drop at a time. Continue to whisk until the oil is combined with the eggs. Keep adding the oil a drop at a time and whisking to combine it.
When half the oil has been added and the mayonnaise mixture has thickened up, you can start to pour the oil in a slow but steady stream, still whisking all the time.
Continue this process until all the oil has been completely combined and the mayonnaise is thick and lighter in colour.
Stop whisking the mayonnaise and add the lemon zest, capers, parsley and lemon juice. Stir to combine.
Cover the bowl and refrigerate until you are ready to use. This will make about twice the amount you will need. The left over mayonnaise will keep in a sealed container in the fridge for up to a week.
Next, make the fish finger burgers. Toast the buns and get the lettuce and tomatoes ready and set to one side.
Put your oil in the pan. It should cover the bottom of the pan and be a couple of millimetres deep. Mix together your flour, paprika, salt and pepper on a large plate.
Cut the Sea Bass fillets in half lengthways. Dredge them through the flour so they have a light dusting all over. Tap off any excess.
Heat the oil in the frying pan. When it is hot enough to fry a small piece of bread until is golden brown in around 45 seconds, it will be ready for the fish.
Place the fish fillets in the pan skin side up. Fry for 2 - 3 mins until it is golden brown on that side. Carefully turn over and fry for another 2-3 mins. When both sides are golden brown, remove from the pan and drain a piece of kitchen roll.
Assemble the salad on the brioche roll and spoon over some of the mayonnaise. Place two the fish fingers on each roll.
Serve with a slice of lemon and some more of the mayonnaise on the side.
Ingredients
Mayonnaise
2 large egg yolks
1 tsp English mustard powder
Large pinch of freshly ground black pepper
1 tbsp of white wine vinegar
150ml mild olive oil
140ml sunflower oil
Zest of 1 1/2 lemons
1 tbsp chopped capers
10ml lemon juice
1 handful of parsley finely chopped
1 tbsp finely chopped red onion
Fish Finger Burger
2 Sea Bass fillets
2 tbsp plain flour
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
2 brioche buns
4 little gem lettuce leaves
2 salad tomatoes
Olive oil for frying
