About the Recipe
Crisp, layered, and a little unruly in the best way. The zucchini turns golden at the edges, the fish stays tender inside its crust, and the pickles cut through everything with brightness and bite.
Ingredients
2 zucchinis, sliced lengthwise into thick planks
vegetable oil
salt
black pepper
2 pollock fillets (about 5 oz (150 g) each)
1 egg
1/2 cup breadcrumbs
2 tbsp flour
pickled carrots
2 carrots, peeled into thin ribbons
1/4 cup (60 ml) white vinegar
1 tsp sugar
1/2 tsp salt
pickled red onions
1/2 red onion, thinly sliced
1/4 cup (60 ml) red wine vinegar
1 tsp sugar
1/2 tsp salt
Preparation
pickle the vegetables
In two small bowls, combine the carrots with white vinegar, sugar, and salt. In another bowl, mix the red onion with red wine vinegar, sugar, and salt. Let both sit for at least 15 minutes until lightly pickled
bread the fish
Season the pollock with salt and black pepper. Coat lightly in flour, dip into the beaten egg, then cover with breadcrumbs, pressing gently so they adhere
fry the zucchini
Heat vegetable oil in a pan over medium heat. Fry the zucchini slices until golden and tender, about 2–3 minutes per side. Season with salt
cook the fish
In the same pan, add a little more oil if needed and fry the breaded pollock until crisp and cooked through, about 3–4 minutes per side
assemble
Toast the buns if you like. Layer the fried zucchini on the bottom half, place the crispy fish on top, then add a generous layer of pickled carrots. Finish with the pickled red onions and close the burger
serve
Serve immediately while everything is warm and crisp