Thursday, 12 April 2012

Carb-Crazy, Breaded Fish Burger with Mini Rosti Potatoes

What a convoluted way this recipe came to be developed.

As you may know, Mrs Ribeye and I are on a 'meat-free' week. As you also may know, I am a bit of a fast food fan. Put these two things together and you can count the six degrees of separation that resulted in the best dinner I have eaten in a while:

1. I love McDonald's hamburgers.
2. I like to make my own version of McDonald's hamburgers at home - they are cheaper and better for you.
3. The easiest burger to copy at home is the McChicken Sandwich, because it doesn't use any specialist ingredients or sauces - just bun, breaded chicken, iceberg lettuce and mayonnaise.
4. I am on a meat-free week, so I can't make my own version of a chicken sandwich, but I have allowed myself to eat fish.
5. I hate McDonalds' Fillet o' Fish with a passion - the cheese and tartare sauce in it is truly disgusting together - so I won't be copying THAT recipe.
6. But, I can substitute the breaded chicken in the McChicken Sandwich for breaded fish and make my own McFish Sandwich!

Ta DAAA!!! And that's all there is to it.

Plus, because I'm on a meat free-week, I am wasting away - so I need to replace those delicious meaty calories with carbs, and this is the perfect solution: Breaded fish in a bread roll, with potatoes. I would eat rice and pasta with it too if I wasn't afraid that Mrs Ribeye would leave me.

I use haddock in my burger, but you could use any white fish or salmon fillet. Cost-wise, this is dearer than a Happy Meal, but still under your Potless budget at £3 per serving.

Serves 2

Breaded Fish Burger


2 x 150g haddock fillets
1 tablespoon of plain flour
Pinches of salt and pepper
1 egg, beaten
100g breadcrumbs
Sunflower or vegetable for frying
2 ciabatta rolls
6 leaves of iceberg lettuce
4 tablespoons of mayonnaise

Dust the haddock fillets in seasoned flour, then the egg, then the breadcrumbs, and set aside until needed. Heat the oil in a pan until moderately hot. Fry the fish on both sides until golden and crunchy. Split and toast the ciabatta rolls and spread the upper half with mayonnaise. Place the haddock fillet on the lower bun and top with three leaves of iceberg lettuce, then add the top bun. Serve with the mini rosti potatoes.


Mini Rosti Potatoes


2 potatoes, peeled and grated
1 onion, peeled and grated
2 tablespoons of flour
1 egg, beaten
Pinches of salt and pepper
Sunflower or vegetable for frying

Mix the potatoes, onion, flour, egg and seasoning in a bowl and refrigerate to firm up. In the meantime, heat up the oil in a large pan or wok until moderately hot. After an hour, form the mixture into small rostis and deep fry in the oil until golden and crunchy (10 minutes approx).

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