Crispy Fish Burger

Ingredients (for BB-HAC10, serves 4):

Egg Glaze:

Topping for pretzel buns:

Battered Fish:





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.


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


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. 


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


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


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. 


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.


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


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


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. 


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


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.


Serve while warm. Enoy!