Pollack fish burger with cajun mayo, cucumber and pickled red onions

Cook: 30 minutes
An exciting twist to a classical burger with pollack loin steak. A beautiful pollack loin steak sitting on a dollop of flavoursome mayonnaise, topped with pickled onion and cucumber ribbons in a toasted brioche bun.

Pollack fish burger with cajun mayo, cucumber and pickled red onions

Pollack Burger, yes you heard right, a fish burger made with pollack sometimes called pollock too.

Ingredients

1 large pollack loin steak cut in half

1 tbsp cajun spice mix

2 brioche burger buns

1 tsp smoked paprika

1 tsp cayenne pepper

2 tbsp mayonnaise

juice of half a lemon

1/2 cucumber

1/2 red onion

White wine vinegar

oil for frying

Cooking steps

Step 1

Finely slice the onion into thin rounds and place in a jar, pour in enough white wine vinegar to cover.
Rub the fish in the smoked paprika, cayenne pepper and a drizzle of olive oil and set aside

Step 2

Make the mayonnaise by combining the mayo with the cajun spice mix and lemon juice, stir well.
Using a speed peeler peel the cucumber into long flat ribbons.

Step 3

Heat a non stick pan until hot before cooking the fish for 2-3 minutes on each side.
Whilst the fish cooks toast the brioche buns

Step 4

Spread a little mayo on the bottom half of each bun. Top with the fish, the cucumber and pickled red onion. Finish with the top of the bun and serve immediately

What you’ll need

1 large pollack loin steak cut in half

1 tbsp cajun spice mix

2 brioche burger buns

1 tsp smoked paprika

1 tsp cayenne pepper

2 tbsp mayonnaise

juice of half a lemon

1/2 cucumber

1/2 red onion

White wine vinegar

oil for frying

Let’s cook!

Step 1

Finely slice the onion into thin rounds and place in a jar, pour in enough white wine vinegar to cover.
Rub the fish in the smoked paprika, cayenne pepper and a drizzle of olive oil and set aside

Step 2

Make the mayonnaise by combining the mayo with the cajun spice mix and lemon juice, stir well.
Using a speed peeler peel the cucumber into long flat ribbons.

Step 3

Heat a non stick pan until hot before cooking the fish for 2-3 minutes on each side.
Whilst the fish cooks toast the brioche buns

Step 4

Spread a little mayo on the bottom half of each bun. Top with the fish, the cucumber and pickled red onion. Finish with the top of the bun and serve immediately

Buy the fish used in this recipe
Pollack loin Steaks 200g From  £8.20 Go to product

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