KETO FILET-O-FISH BURGER RECIPE | SIDECHEF
Turning the classic, nostalgic Filet-o-Fish Burger into a low-carb, keto version. This homemade Keto Filet-o-Fish Burger is made with gluten-free, keto burger buns and pork-rinds as crumbs for that crispy fish fillet.
Provided by Whitney Lofts
Categories Low-Carb Sandwich Comfort Food Shellfish-Free SideChef Original Intermediate Weekend Project Gluten-Free Soy-Free Food Processor Fridge Oven Stove Peanut-Free Grain-Free Sugar-Free Tomato-Free FeaturedShoppable
Total Time 3600S
Yield 4
Number Of Ingredients 20
Steps:
- Add the Mayonnaise (1/2 cup), Capers (2 tablespoon), Pickles (2), Lemon Juice (1 tablespoon), Pickle Juice (1 tablespoon) and stir to combine. Chill until ready to serve.
- Preheat the oven to 350 degrees F (175 degrees C).
- Add the Almond Flour (1 3/4 cup), Flaxseed Meal (1/4 cup), Xanthan Gum (2 tablespoon), Baking Soda (1 tablespoon), and Baking Powder (1 tablespoon) together and blitz in a food processor. Set aside.
- Place the Mozzarella Cheese (1 1/2 cup) and Cream Cheese (2 ounce) into a microwave for 1 minute.
- Stir to combine. Once combined and cool to touch add the Egg (1) and mix to incorporate.
- Combine both the wet and dry mixture together until a dough forms. Start by pulsing, then let the blades run as the dough combines.
- Give the dough a quick knead, then divide the dough into equal-sized portions. I weighed mine, but you can just eyeball the portions if you want.
- Form dough into a ball and place on a baking tray. Smooth the surface with an ice cube, then brush with a Egg (1).
- Bake for 15-20 minutes until golden brown.
- Pulse the Pork Rind (1.5 ounce) in the food processor until it becomes a fine crumb coating. Season with Salt (to taste) if using unseasoned rinds. Transfer to a bowl.
- Dredge the White Fish Fillet (4) in the Egg (1) before tossing into the crumb coating.
- Heat the Neutral Oil (as needed) in a heavy saucepan until it reads 350 degrees F (175 degrees C). Fry until the fish is golden brown (3-5 minutes), then transfer to a wire rack.
- Cut buns in half and place on parchment-lined baking sheet.
- Place fish filets on each bun and top two slices of American Cheese Slice (8 slice) on each piece of fish and broil for 30 seconds or until the cheese has melted.
- Assemble the burger with the fried fish and a generous schmear of tartar sauce.
Nutrition Facts : Calories 433 calories, ProteinContent 40.3 g, FatContent 25.2 g, CarbohydrateContent 10.6 g, SodiumContent 1057.9 mg, SaturatedFatContent 7.3 g, CholesterolContent 172.5 mg, SugarContent 3.5 g, TransFatContent 0.0 g, FiberContent 4.3 g, UnsaturatedFatContent 14.4 g
SMASH BURGERS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Now is not the time to cut calories or skimp on salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt—it is beef's best friend. —James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.
Nutrition Facts : Calories 339 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 760mg sodium, CarbohydrateContent 22g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 24g protein.
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