Panko Crusted Coalfish Burger with Tartar Sauce

As I drift from the traditional all beef patty, pre-seasoned and char-grilled to perfection, I'm opening up to things I may never have tested before, as long as my OG burger was available.

It is unfortunate to cling to ideas of "The Perfect Burger" because you completely pass by opportunities to taste exceptional things such as Black Bean & Beet Burgers.. or my new best friend, this crusty Coalfish Burger!

So here's the thing with me and fish.  When it's whole, it's either on the BBQ/Plancha or in the oven.. whole.  That is the tastiest way in my opinion.  If I'm going to be cooking it in a pan.. there is no other way for me than crusted.

The crust is where it is all concentrated.  If you can get that right, you can make it any style you want, and be worshipped.  Indian style with curry leaves, mustard seeds, and coconut rice.  American style in a hamburger bun with tartar sauce.

Oh yes.

This crust is perfection in a bun.

Let me explain.

Serves 2

Ingredients

1 thick cut of fish (mine was coal fish, about 350g - 12 oz), cut in half

2 Tbsp olive oil

1 Tbsp butter

Crust:

3 Tbsp ground almond

1/4 cup panko

2 cloves garlic, grated

1/2 tsp fleur de sel

1/2 tsp freshly grated black pepper

3 Tbsp finely chopped parsley

1 tsp dill

1/4 tsp turmeric powder

1/4 tsp red pepper flakes

3 Tbsp grated parmesan

Tartar sauce:

1 plain yogurt

2 Tbsp dill

1 cloves garlic, grated

juice from 1/2 lime

pinch fleur de sel

1/2 tsp freshly cracked black pepper

1 shallot, diced

4 baby cornichon (tiny French pickles) diced

1 tsp cider vinegar

Directions

1.  Make sure your fish does not have any bones.  Remove them with tweezers if needed.  This is important.  You lose the "fun" of the burger if you don't do this.  Pat dry.

2.  Prepare the crust by mixing all the crust ingredients together.  Make sure to stir well so there are no clumps.  Put this on a small plate.

3.  Press the fish into the crust.  Make sure there is crust all over each piece of fish.  Press with your fingers if you must.

4.  Make the tartar sauce by stirring all the ingredients together.

5.  Cook the fish.  Heat the oil and butter in a stainless steel pan.  Place each piece of fish into this.  Do this on high heat.  Cook for about 2 minutes, then carefully flip, reduce heat, and cook for another 2 minutes.  Remove from heat and cover for about 1 minute (the inside will steam while you get all your burger things ready).  The cooking time will vary depending on the thickness of your fish.  The thinner it is, the quicker it will cook (and possible fall apart so get a thick piece).

Serve by slathering tartar sauce on each side of your toasted burger buns.  I put tomato, lettuce, and a roasted green chile in mine and served with some oven roasted fries.

This was perfection.  Crusty on the outside and tender on the inside.  The tartar sauce was tangy with some fresh crunch.
Look no further, we have found each other...
Welcome to my table, crusty fish burger!