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Before starting this Fish Burger recipe, make sure you have organised all the necessary ingredients.
For the white sauce with herbs: Place 2 scoops of fromage blanc in a bowl...
... and add 1 tablespoon of crème fraîche.
Add the Dijon mustard...
... and the cumin powder.
Finely chop the parsley and chives...
... and add the herbs to the sauce.
Season with salt...
... and Espelette pepper.
Peel the shallots and place in a small mixer...
... and mix until finely chopped. Make sure they don't turn into a purée though.
Add the chopped shallots to the sauce...
... and combine carefully with a whisk until homogeneous. Taste and adjust the seasoning if needed.
For the batter: Crack two eggs in a bowl and add the mild paprika...
... salt and Espelette pepper.
Beat the eggs with a fork.
In a food prep tray, break the cornflakes into coarse crumbs with your hands.
Season the cod fillets on both sides with salt...
... and Espelette pepper.
Cut the fillets into regular portions, about the size of the burger buns. Cut to a length of about 8 or 9 cm.
Coat the cod chunks with flour...
... on both sides. Shake to get rid of the flour excess...
... and dip in the batter...
... then coat with cornflake crumbs.
Press the crumbs so they stick on the fish. The whole surface should be coated with crumbs.
Repeat with all cod pieces.
In a hot non-stick frying pan, place between 8 and 10 cl of olive oil.
Carefully place the cod fillets in the hot pan. Cook one side gently until brown...
... and flip to cook the other side. The oil shouldn't be too hot to prevent the crumbs from burning.
When both sides are brown, remove from the pan...
... transfer on a stainless steel tray...
... and cook in a fan-assisted oven at 150°C (gas 2) for 10 minutes.
Using a serrated knife, cut the burger buns in half. Make these buns in advance with dried bonito roasted sesame seeds on the surface.
The result should look like this.
Pour a dash of olive oil in the hot frying pan and heat the bun bases, flat side facing down...
... until golden.
Repeat with the bun top parts.
Spread the white sauce over the burger base halves...
... using the back of a spoon.
Arrange some rocket over the sauce...
... place the fish on top...
... and add a slice of cheddar on top (it will melt quickly in contact with the hot fish).
Arrange some rocket over the cheddar.
Spread white sauce over the top half of the bun...
... and place the bun on top. Prick a cherry tomato with a bamboo pick, then insert the pick in the burger so it holds together. Serve immediately while hot with a side of home-made fries.
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