RECIPES-DETAILS - Le Grec

Cornflake-Crusted Fish Burger

            
            

Cornflake-Crusted Fish Burger

            
                  
  • servings: 1
    •               
  • Additional info:
    •             
            

INGREDIENTS

                             
               
Imperial
Ingredient
 Metric
|| 600 g white fish fillets of your choice ||
|| 80 g flour ||
|| 2 eggs ||
|| 120 g crushed cornflakes ||
|| 4 brioche buns ||
|| 1 cucumber, diced into small cubes ||
|| 10 g chopped dill ||
|| 30 ml lemon juice ||
|| 10 ml white vinegar ||
|| 200 ml Le Grec pickle dip ||
              
              

PREPARATION

              
                    
    1. 1. Cut the fish into burger-sized portions.
    2. 2. Prepare three bowls: one with flour, one with beaten eggs, and one with crushed cornflakes.
    3. 3. Coat the fish in flour.
    4. 4. Dip the fish into the beaten eggs.
    5. 5. Press into the cornflakes to coat evenly.
    6. 6. Cook in an air fryer at 400°F for 10–12 minutes, flipping halfway through.
    7. 7. Mix the cucumber, dill, lemon juice, vinegar, salt, and pepper.
    8. 8. Lightly toast the buns in a pan.
    9. 9. Spread the Le Grec pickle dip on the buns.
    10. 10. Assemble the burger with the crispy fish and the salsa.
                  
              

NOTES

              

                            
              
              
              

© Morehouse Food Canada Ltd. 2017 - All rights reserved.

          
  • 1:45 hrs
  • 1
DILL PICKLE DIP

Imperial
Ingredient
 Metric
|| 600 g white fish fillets of your choice ||
|| 80 g flour ||
|| 2 eggs ||
|| 120 g crushed cornflakes ||
|| 4 brioche buns ||
|| 1 cucumber, diced into small cubes ||
|| 10 g chopped dill ||
|| 30 ml lemon juice ||
|| 10 ml white vinegar ||
|| 200 ml Le Grec pickle dip ||
    1. 1. Cut the fish into burger-sized portions.
    2. 2. Prepare three bowls: one with flour, one with beaten eggs, and one with crushed cornflakes.
    3. 3. Coat the fish in flour.
    4. 4. Dip the fish into the beaten eggs.
    5. 5. Press into the cornflakes to coat evenly.
    6. 6. Cook in an air fryer at 400°F for 10–12 minutes, flipping halfway through.
    7. 7. Mix the cucumber, dill, lemon juice, vinegar, salt, and pepper.
    8. 8. Lightly toast the buns in a pan.
    9. 9. Spread the Le Grec pickle dip on the buns.
    10. 10. Assemble the burger with the crispy fish and the salsa.

preparation | servings | difficulty | appreciation

Vote for this Recipe

Similar Recipes

Flatbread with Smoked ...

INGREDIENTS

Imperial
Ingredient
 Metric
|| 600 g white fish fillets of your choice ||
|| 80 g flour ||
|| 2 eggs ||
|| 120 g crushed cornflakes ||
|| 4 brioche buns ||
|| 1 cucumber, diced into small cubes ||
|| 10 g chopped dill ||
|| 30 ml lemon juice ||
|| 10 ml white vinegar ||
|| 200 ml Le Grec pickle dip ||

PREPARATION

    1. 1. Cut the fish into burger-sized portions.
    2. 2. Prepare three bowls: one with flour, one with beaten eggs, and one with crushed cornflakes.
    3. 3. Coat the fish in flour.
    4. 4. Dip the fish into the beaten eggs.
    5. 5. Press into the cornflakes to coat evenly.
    6. 6. Cook in an air fryer at 400°F for 10–12 minutes, flipping halfway through.
    7. 7. Mix the cucumber, dill, lemon juice, vinegar, salt, and pepper.
    8. 8. Lightly toast the buns in a pan.
    9. 9. Spread the Le Grec pickle dip on the buns.
    10. 10. Assemble the burger with the crispy fish and the salsa.

NOTES

LEGEND :

preparation | servings
difficulty | appreciation

Vote for this Recipe

Similar Recipes

Flatbread with Smoked Salmon

Do you have a recipe idea?

Submit a recipe