Crispy Red Porgy Burger with Oven-Baked Potatoes and Asian Salad

Visit a Blue Island Fish Market for your fresh red porgy fillets.

Prepare all ingredients.

Prepare and bake the potatoes.

Prepare and bake the red porgy.

Make the salad.

Serve.

Execution Process:

Clean and cut the potatoes into sticks, boil them in salted water for 5 minutes. Drain and rinse the potatoes, place them on a baking tray with parchment paper and season with olive oil, salt, oregano, and paprika. Mix well.

Bake in a preheated oven at 180°C for 40-45 minutes until crispy.

Meanwhile, place the red porgy fillets in a bowl and marinate with salt, pepper, lime zest, and one tablespoon of olive oil. Mix and set aside.

In a bowl, mix the oat flakes with breadcrumbs, and in another bowl, place the rice flour. In a third bowl, beat the eggs.

Begin the breading process by first coating the fillets in rice flour, then dipping them into the beaten eggs, and finally into the oat and breadcrumb mixture.

Place the breaded fillets on a baking tray and drizzle with the remaining olive oil. Bake in a preheated oven at 180°C for 15 minutes.

Meanwhile, in a large bowl, combine the cabbages and carrot. Add cilantro, vinegar, sesame oil, and soy sauce. Mix well and set aside until the fillets are done.

For the sauce, mix all ingredients in a bowl using a whisk or fork.

Slice the tomato thinly and split the buns horizontally. Place sauce on the bottom half of the bun, add lettuce and a tomato slice. Top with a crispy fillet, add another spoonful of sauce, and close with the top half of the bun.

Serve the burger with the salad and potatoes.

This recipe can also be made with: 

• Sea Bream
• Sea Bass
• Sole