Barramundi Rodeo Burger
Sounds really good, the sauce sounds delicious! On my to cook list for sure. Feel free to use any whitefish for this recipe.
Ingredients
For the Burgers
- 1 fillet Barramundi, cut in half to make 2 pieces
- cracked black pepper, to taste
- 2 buns
- lettuce leaves, as needed
- tomato, slices, as needed
- 1/2 onion, sliced thick and seperated into rings
- 1 cup tempura flour
- 1/2 cup all purpose flour
- cooking oil, as needed
- olive oil, as needed
For the Sauce
- 2 tablespoons ketchup
- 1 teaspoon Sriracha Chili Garlic sauce
- 1 teaspoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon BBQ spice
- 1 tablespoon mayo
Instructions
- Rub the fish pieces with the cracked black pepper, pan fry in a heated non stick pan with a splash of olive oil for about 3-4 minutes per side or until it flakes easily. Set aside.
- While the fish is cooking, mix together the sauce ingredients in a small bowl, set aside.
- In a pot, heat several cups of cooking oil for the onion rings. The temp should be 180 C, hot but not smoking. Mix the tempura flour with 1/2 cup of water, coat the onion rings in flour, then into the tempura mix and fry in the hot oil until golden brown and crispy. Remove and place on paper towels and season with salt and pepper to your liking.
- Lightly toast the buns. Spread some sauce on the bottom bun, add some lettuce leaves, some tomato slices, a piece of fish, some onion rings, and spread some sauce on the top bun and cover the burger. Serve and enjoy.
Notes
Easily less than $1 per serving for 2 servings.
Adapted from an internet recipe.
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