Breadmakers Recipes

Crispy Fish Burger

Beer battered fish is the perfect companion to our soft pretzel bun. The bun is easily made using your Zojirushi breadmaker. These burgers will be gone as soon as they're assembled!

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Mini
Breadmaker
BB-HAC10
Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

Ingredients (for BB-HAC10, serves 4):
Dough:

  • 1 cup (240mL) flat beer
  • 2-1/2 cups (325g) all-purpose flour
  • 2 Tbsp. (24g) sugar
  • 1 tsp. (5g) salt
  • 1 Tbsp. (14g) butter
  • 1 tsp. (3g) active dry yeast

Egg Glaze:

  • 50g or 1 large egg, beaten

Topping for pretzel buns:

  • Coarse salt, as needed

Battered Fish:

  • 1 lb. cod (fresh or frozen and thawed)
  • 1/4 tsp. salt
  • 1/3 cup all-purpose flour
  • 1-1/2 Tbsp. cornstarch
  • 1/3 tsp. baking powder
  • 100ml beer or club soda, chilled, without foam
  • Vegetable oil for frying, as needed

Seasoning:

  • 1/4 tsp. salt
  • 1 tsp. paprika
  • 1/2 tsp. ground black pepper
  • 1/2 Tbsp. garlic powder
  • 1/2 tsp. onion powder 
  • 1 tsp. dried oregano
  • 1/2 tsp. ground thyme

Sauce:

  • 1/2 cup mayonnaise
  • 2 tsp. lemon juice
  • 2 tsp. honey
  • 2 tsp. fresh parsley, chopped

Topping: 

  • 4 leaves Iceberg lettuce
  • 4 slices tomato

Ingredients (for BB-PDC20, serves 6):
Dough:

  • 320mL (1-1/3 cups) flat beer
  • 488g (3-3/4 cups) all-purpose flour
  • 36g (3 Tbsp.) sugar
  • 7.5g (1-1/2 tsp.) salt
  • 21g (1-1/2 Tbsp.) butter
  • 6g (2 tsp.) rapid rise yeast

Egg Glaze:

  • 50g or 1 large egg, beaten

Topping for pretzel buns:

  • Coarse salt, as needed

Battered Fish:

  • 1-1/2 lb. cod, fresh or frozen and thawed
  • 1/3 tsp. salt
  • 1/2 cup all-purpose flour
  • 2 Tbsp. cornstarch 
  • 1/2 tsp. baking powder
  • 150mL beer or club soda, chilled, without foam
  • Vegetable oil for frying, as needed

Seasoning:

  • 1/3 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. ground black pepper
  • 2 tsp. garlic powder
  • 1/2 tsp. onion powder 
  • 1 tsp. dried oregano
  • 1 tsp. ground thyme

Sauce:

  • 3/4 cup mayonnaise
  • 1 Tbsp. lemon juice
  • 1 Tbsp. honey
  • 1 Tbsp. fresh parsley, chopped

Topping:

  • 6 leaves Iceberg lettuce
  • 6 slices tomato
1

Make the pretzel buns. Make sure that the kneading blade(s) are properly attached. Following the instruction manual, prepare the dough using the ingredients listed.

2

When the DOUGH course completes, remove the dough from the baking pan onto a lightly floured board. 

3

Divide into 6 equal portions for 2-lb. breadmakers, or into 4 equal portions for 1-lb. breadmaker, and shape each piece into a ball. Place each dough about 2-inches (5 cm) apart on a well-greased baking sheet. 

4

Brush with egg. Using kitchen scissors, crosscut the top of the dough and sprinkle coarse salt. Allow to rest for 10 minutes. 

5

Bake in an oven preheated at 425°F, 15 to 18 minutes.

6

Prepare the fish. Cut fish into portion sizes, sprinkle salt over, and set for 15 minutes. Rinse the surface and pat dry with a paper towel. Keeping the surface dry will allow the batter to stick better. 

7

From the “Battered fish” ingredients, mix flour, cornstarch and baking powder in a bowl. Stir in beer (or club soda) until similar to a pancake batter consistency.

8

In another bowl, mix all ingredients from the “Seasoning” list, then evenly sprinkle over the fish.

9

Fill a medium skillet with 1-inch of oil, and heat over medium-high heat until oil reaches 350°F.

10

Dip seasoned fish into the batter allowing any excess to drip off before. Fry one or two pieces at a time. Slowly and carefully add battered fish to the hot oil and allow to fry the batter before turning over, about 30 seconds to 1 minute. Fry for a total of 4-6 minutes or until both sides are golden brown. Drain on paper towels or a cooling rack. 

11

 Make the sauce. Mix mayonnaise, lemon juice, honey and parsley.

12

To serve, slice soft pretzel buns in halves, place the fried fish on each bottom bun, and top with some sliced tomato and Iceberg lettuce. Place 2 tablespoons of sauce over the lettuce and cover with the top bun.

13

Serve while warm. Enoy!

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