Friday, September 16, 2011

Seaside Burger with Caper Mayo

If you often read my posts here, you'd know that our family loves the cream dory fish, and it is always present on our grocery list. We often cook fish and chips, but seeing this recipe gave us a way to liven it up a bit.

Seaside Burger with Caper Mayo

Seaside Burger with Caper Mayo
{Serves 6}

  • 450 grams fish fillet (cream dory, lapu-lapu, or labahita)
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • oil for deep frying
  • 6 hamburger buns, split, buttered and toasted
  • 4 lettuce leaves, shredded
  • 12 slices tomatoes
Ingredients (Caper Mayo):
  • 1/2 cup mayonnaise
  • 2 1/2 tablespoons capers, chopped
  • 1 tablespoon chopped white onions
  • 2 tablespoons lemon juice
  • 3/4 teaspoon cayenne pepper
  • salt and white pepper to taste
Ingredients (Batter):
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup cold beer
  • 1/2 cup cold water
How to Cook:
  • For the caper mayo: Combine all the ingredients and blend well. Chill until ready to serve.
  • For the batter: In a bowl, mix flour with salt and baking powder. Whisk in beer and water until batter becomes smooth. Refrigerate for 15 minutes.
  • Pat fish dry then season with salt and pepper.
  • Heat the oil for frying. Dip the fish (one at a time) in the cold batter then fry until crisp and golden brown, about 3 to 4 minutes. Drain on paper towels.
  • To assemble: Spread toasted bread with caper mayo, then top with shredded lettuce, tomato slices, and fried fish. Cover with the top half of the bread and serve with fried potato wedges, if desired.
Yummy Magazine Baon Cookbook

This recipe was taken from the Yummy Magazine's Baon Cookbook. It features 65 recipes (divided into categories) that are not only perfect for baon and picnics, but also perfect for snacks and light meals to serve for family and guests.

You can alter or modify this recipe according to your preference; for instance, you may opt to use light mayonnaise or light butter to toast the burger buns, or if you're not into beer, you can take that out, but I suggest you just use the light beer because I do know beer gives a much better flavor to the batter. Don't worry about the alcohol content... from what I know it evaporates as the fish is cooked and what's left would be the beer flavor, which is not bitter at all once cooked.

The whole family loved this burger. I actually prepared two more burgers the next morning, which mom brought at work, and sharing it with her colleagues, mom said they loved it, too. Looks like we will be preparing this burger again.

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Jenn, the Foodie

I come from a family who loves cooking and eating. I never had any formal training in cooking and that I taught myself how to cook based on the handed down recipes, but I could say that I can cook good food. In 2008, I started documenting my food trips for my travel blog, and since I have quite enough to start a food blog, might as well put all those food trips in one location. Thus, a food blog is born - thanks to the new Friendster Blogs. However, due to several problems, I was left with no choice but to pack bags again and move here instead. Here's the permanent address, promise! Enough talk, let the food trippin' begin! {Know More About Me}