Fillet-O-Fish Burger
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Time to read 1 min
Crunchy on the outside, tender in the middle, and dripping with that homemade tangy sauce, this one’s a certified crowd-pleaser. Whether you’re back at camp or firing up the COBB Grill at home, the Fish-O-Fillter proves that fresh fish and a good cook-up are all you need for a proper summertime feast.
Ingredients:
For the fish:
White fillets (snapper works great!), 1 cup plain flour, 2 eggs (beaten), 2 cups Panko breadcrumbs, Salt & cracked pepper, High-heat oil (canola or sunflower) for deep-frying.
For the sauce:
Large dollop of mayonnaise, 2 tbsp pickle juice, 2 tbsp finely chopped pickles, 1 tbsp finely chopped onion, ½ tsp minced garlic (just a touch!)
To assemble:
Soft brioche or any regular burger buns, Fresh crisp lettuce, Sliced onion rings, Optional: a squeeze of lemon or a slice of cheese if you’re feeling fancy
Steps:
1. Fire up the COBB Grill Fit the COBB Wok accessory, add enough oil for deep-frying, and preheat until it’s properly hot (If a breadcrumb sizzles instantly, you’re good to go.)
2. Prep the fish Pat your fish fillets dry, then season lightly with salt and pepper. Dredge each piece in flour, dip into the egg, and coat generously with panko. Dip back into the egg, then roll once more in panko for an extra crispy finish.
3. Fry them up! Carefully lower the coated fillets into the HOT oil. Fry until golden and crispy, about 3–4 minutes per side, depending on thickness. Set aside on a rack or paper towel to drain.
4. Mix the magic fish burger sauce Combine mayo, pickle juice, chopped pickles, onion, and garlic in a small bowl.
Stir until creamy and tangy, that’s your homemade seafood sauce of dreams.
5. Assemble the beast Toast the brioche buns on the COBB Griddle or Roast Rack for about a minute until lightly golden. Spread the sauce generously on both sides, then add lettuce, a few onion rings, and the crispy fish fillet.
Catching & COOKING YOUR OWN FISH MUST BE ONE OF THE BEST FEELINGS IN THE WORLD.
