600 g skinless white fish fillets (e.g. hoki, cod, ocean perch, monkfish)
milk, egg, flour, salt and pepper, breadcrumbs, clarified butter or oil for frying
4 hamburger buns
lettuce
tomato
tartar sauce
Preparation
If using frozen fish, first thaw it thoroughly and pat dry with paper towels. Divide the fish into 4 pieces. Dust with salt, pepper, and a light coating of flour, then dip in beaten egg mixed with 3 tablespoons of milk, and finally coat in breadcrumbs. Set aside.
The fillets prepared this way can be fried in clarified butter until golden, about 3-5 minutes per side, or baked in the oven as follows: set the oven to the broil function or to 230°C, pour 2 tablespoons of olive oil onto a baking sheet or ovenproof dish, place the fillets on it, turn them over after a moment, and place on an upper shelf in the oven. Broil/bake for about 3 minutes per side until golden.
