Hello everyone!

My eldest son is very fond of Filet-o-fish, and this love is very, very strong. He gets his bun once a month. Some time ago, he once said to me "Mom, but it would really be cool if my favorite bun had not one cutlet, but two, well, like yours" (meaning Big Mac).

McDonald's heard a child's dream and fulfilled it by adding to the menu DOUBLE FILLET O FISH.

I used to cook this burger myself, but after the Iglo products disappeared from the shelves, finding a delicious breaded fish file became a problem. Therefore, I still prefer the McDuck burger.

Its cost is not much more expensive than the usual Filet-o-fish, only 150 RUBLES (25 RUB more expensive).

The packaging is identical to the single one, except that the double has a sticker

Inside, a very fluffy, tender burger with two fish cakes, delicious sauce and cheese awaits us.

Two pieces of fish fillet (cod family), served on a lush steamed bun with half a piece of Cheddar cheese. The sandwich is dressed with Tar-Tar sauce.

The bun is legendary. The same steamed, tender, airy, light. It is so weightless that no remorse does not torment you when you eat it on a diet :) For some reason, the bun loves to stick to the top lid (and to the teeth of especially picky customers). My son is always happy if he managed to peel it off without damage)

Sauce "Tar-tar" here is not in the best performance, but it cannot be called disgusting either. Not quite mayonnaise, tastes great with fish. For me, a little sour, a child sometimes asks to order without sauce (but this makes the burger dryish)

And of course the fish cakes themselves. Very tasty, crispy, aromatic. I am glad that this is really a full-fledged fillet, and not minced fish.

Simplicity of cut, minimalism. Not a single extra detail. There is no desire to add vegetables. All ingredients are perfectly matched.

And most importantly, Filet-o-Fish is one of the most "correct" burgers in McDonald's. The calorie content is not entirely low, but for a lunchtime snack without any potatoes and Coca-Cola, it is quite a worthy option (when you want to pamper yourself)

KBZHU 478/26/21/45

Filet-o-fish, as I wrote above, cooked before at home, children always enthusiastically devoured this "home verhn"

I knead the dough into 6 buns:

300 ml of warm milk, a pound of flour, a couple of tablespoons of sugar, a spoonful of salt, 60 grams of butter, yeast. I form the dough that has come into flat flat cakes, let it come up, you can sprinkle with sesame seeds if desired. I bake, let it cool.

Well, then I cut and fill to taste: before it was Iglo fish sticks (and now if you come across another breaded fish fillet), children's tartar sauce (sour cream, a little kefir, grated pickled cucumber, garlic), and of course a slice of cheese ( sometimes cheddar, and sometimes I take for a cheeseburger).

Tasty and simple enough!

All delicious weekdays! Until next time!

A. DYKHOVICHNY: 11 hours 12 minutes in the capital. Good day. You are listening to the Echo of Moscow radio station. Alexey Dykhovichny is at the microphone. Our guest is Irina Korshunova - Director of Supplier Network Development and Logistics of the Eastern Division and Director of the Quality Assurance and Quality Assurance Department for Russia and the Eastern Division of Europe at McDonalds. Good afternoon, Irina.

I. KORSHUNOVA: Good afternoon.

A. DYKHOVICHNY: And Vasily Spiridonov is an official representative of the international organization MSC (Marine Stewardship Council), candidate of biological sciences. Hello Vasily.

V. SPIRIDONOV: Hello.

A. DYKHOVICHNY: We are talking about McDonald's and fish, because the Marine Stewardship Council. Accordingly, this is a fish story and a filet-o-fish. " How old is filet-o-fish?

I. KORSHUNOVA: In 62, a filet-o-fish appeared, such a sandwich. An interesting story, actually. In 62, Cincinnati, Ohio restaurant owner Lou Grone realized that the restaurants he owned were not attended by people on Fridays. The fact was that there were a lot of Catholics living in his area, they did not eat meat on Fridays. He did not want to lose profit, and he decided to invent something like that. So he invented filet-o-fish, which became very popular. It appeared in Russia more than 15 years ago and is very popular - we sell about 10 million portions of fillet-o-fish per year in Russia.

A. DYKHOVICHNY: A popular piece.

I. KORSHUNOVA: Popular, useful.

A. DYKHOVICHNY: If we divide the number of filet-o-fish sold by the number of residents of Russia, then this figure is more than 5%, I don’t know what to call it, a fish man.

I. KORSHUNOVA: It seems to me that we do not have enough fish on the market, and they come to us for fish.

A. DYKHOVICHNY: And next year is fifty dollars.

I. KORSHUNOVA: Yes, 50 years old.

A. DYKHOVICHNY: As far as I understand, the organization in which you, Vasily, deign to work, is its official representative ...

V. SPIRIDONOV: I am a representative and consultant for Russia.

A. DYKHOVICHNY: In general, this is a Western organization.

V. SPIRIDONOV: This is an international organization, an international non-profit organization that deals with the development of standards in the field of sustainable fishing, the promotion of these standards, the development of certification procedures, but does not certify itself. Because this is such a multilateral process, it is completely open to an outside observer. There are certain procedures. The task of my organization, it is to develop standards, to develop a procedure, to ensure that this procedure is followed.

A. DYKHOVICHNY: I am misled, I was cruelly deceived. Because, as far as I understand, there is a certain certificate. The certificate that McDonald's has received is that the fish used in fillet-o-fish is not just fish, but fish with a certificate.

V. SPIRIDONOV: Yes. Quite right. It's true. This certificate testifies that this fish was caught climbing undermining stocks, without disturbing, damaging the ecosystem in which this fish lives. For example, if it is fishing with bottom trawls, then these bottom trawls are designed in such a way that they cause minimal damage to everything that lives on the bottom. And the fishing system in the countries where this fish is caught is such that it excludes illegal fishing, the throwing of small fish overboard, the by-catch of any other species that are destroyed. This is the first thing that is confirmed. And the second thing that is confirmed is that when this fish enters, it already passes through the entire chain from the boat to the throat, well, not from the boat, of course, but from the big trawler, this is exactly the same fish. No other fish has mixed with it along the way, no one is trying to pass off any other fish for this particular fish.

I. KORSHUNOVA: This is a product traceability system. I would like to add that we have such a product traceability system not only for fish, but also for each product. This independent certificate is a confirmation for fish specifically.

A. DYKHOVICHNY: As for the fact that this particular fish is, it is interesting. Filet-o-fish, I don't know what kind of fish it is. Fish - in English, fish, fillet is also not a breed.

I. KORSHUNOVA: Let me answer the question what kind of fish it is. This is a cod fillet, a white fish. We use four types: haddock, pollock, grenadier and cod. Those. one of four types of this fish can be used for fillet-o-fish production. We also have another name on the menu that uses this fish, this is fish roll.

A. DYKHOVICHNY: A combination, maybe?

I. KORSHUNOVA: No. This is either one or the other, or the third or the fourth. What Vasily said - we use only fish from those fishing farms that follow the correct, from an environmental point of view, fishing methods, and we also correlate our needs with the reserves of the sea ocean and water resources.

A. DYKHOVICHNY: Can't Kilechka get in the way?

I. KORSHUNOVA: Kilechka cannot.

A. DYKHOVICHNY: Not at all?

V. SPIRIDONOV: No.

A. DYKHOVICHNY: This was the second question. Because the first question is - do you want to say that McDonald's uses fish that have been caught in the open sea-ocean, and not raised on specialized fishing farms? It seems that as far as I understand, now the percentage of consumption of fish grown on these same fishing farms is becoming more and more.

V. SPIRIDONOV: It's true, the share of aquaculture production is growing.

I. KORSHUNOVA: And I can say with confidence that we use white fish of cod species caught in the wild.

V. SPIRIDONOV: In principle, there is a technology for growing cod. But there is almost no such aquaculture cod on the market.

A. DYKHOVICHNY: That is why you use cod, caught, not grown. It's just that nobody grows. Why grow cod? Here's the salmon, I understand. Or not?

I. KORSHUNOVA: When Lou Grone came up with filet-o-fish in 62, his idea was exactly that. It seemed to him that this white fish from the wild gives a completely unusual taste to the sandwich. Actually, what I said, he became so popular with us. We catch it both in our waters and in territorial waters close to ours. This is the Eastern Baltic, and the Barents Sea, and the Bering Sea, and the Pacific Ocean, that's where it is caught.

A. DYKHOVICHNY: I will remind the listeners that SMS + 7-985-970-4545 works. A whole bunch of questions that came from the internet. A listener with the nickname dogan19: “I would like to know more: is this some kind of international rule or is the Marine Stewardship Council a Russian organization? When does your first restaurant in Perm open? "

I. KORSHUNOVA: I think it will open next year. It's 12 years old. 13th is the maximum.

A. DYKHOVICHNY: And about the first question.

V. SPIRIDONOV: As I said, this is an international, non-profit organization. As for the rule ... Certification, of course, is voluntary, no one forces anyone. The market forces it. If you want, I can say a few words about where this all came from. There is a company called Unilever, which at one time held a very large segment of the frozen fish products market. Now they have somehow moved away from this. It was the second half of the 90s when the crash crisis broke out in the Northwest Atlantic. Those. the huge stocks of cod that were caught off the coast of the United States and Canada shrank in just a few years, fishermen lost their jobs, and a huge industrial sector collapsed. And all this happened because these reserves were used in such an unstable, predatory way. And then this story became very famous, the books were written. After that, people, the captains of the processing and wholesale industry, they thought: what if at some point it happens that we have nothing to sell. At the same time, of course, there was aquaculture fish. Still, fish caught in nature have a number of undoubted advantages over aquaculture.

A. DYKHOVICHNY: Note that I didn't say it.

V. SPIRIDONOV: And then they decided. At that time, such an initiative already existed in the forest industry. By the way, Ikea also sells products that are certified by the Forest Stewardship Council, i.e. they are wood products produced in such a sustainable way. And they decided to try to apply this model together with the World Wildlife Fund, with WWF, they created the organization in which I now work - the Marine Stewardship Council, which was engaged in the development of standards and the development of this certification procedure. Since then, both Unilever moved away from this sector, and WWF, although it is still a conductor of ideas, is no longer directly related, formally related to MSC. MSC exists as an independent organization that is largely supported by charitable donations and the money that is paid to use the company's labeling, and continues to develop standards, continue to fulfill its mission.

A. DYKHOVICHNY: WWF is the most famous organization, panda.

V. SPIRIDONOV: Quite right.

A. DYKHOVICHNY: I will now be spiteful, bad, but not in relation to you. What does it matter to me, who is eating filet-o-fish, how this fish is caught, with or without violation, ecology ... I eat filet-o-fish. I want it to be tasty, and not that the caught fish, which was used to make this fillet-o-fish, was caught correctly, without violations, and so on. Those. this is a very intramarket business.

I. KORSHUNOVA: I cannot agree with you, Alexey. It seems to me that we in Russia also began to think about the importance of environmental protection, ecology. Maybe it is important at the wrong moment, and it is impossible to realize that it is needed at the present moment, now, really the most critical for our existence, life and survival. If you step forward a little and look into the future ... Probably, everyone has children, there will be grandchildren. Therefore, in order for them to also be able to enjoy the same fish at McDonald's that you are now eating, it is necessary for us that we all be involved and are socially responsible people together, and it is very important when companies are socially responsible, which is the company McDonald's to ensure the future of our children in the truest sense of the word.

V. SPIRIDONOV: I can add that this is the choice of a particular person. It is clear that a lot of factors play a role here: both taste preferences, and the tendency to think or not think about where what comes from and where everything is going. The experience of using, for more than ten years, this MSC marking in Western Europe, North America, and now, imagine, even in Japan, it says that after all, a significant part of consumers care. For example, in Germany, surveys show that about 36% of consumers who come to a supermarket - and you go to a supermarket in Germany, you find at least one product with this label there, if it is a small supermarket, and if it is a large , there will be 5-6 or more - 36%, they know. Of those who know, maybe not all 35%, but 20 percent, i.e. one-fifth, they already somehow vote with their wallet in favor of products for the sustainable use of natural resources. This is already something significant.

A. DYKHOVICHNY: In Germany. But in Russia?

V. SPIRIDONOV: Until recently, the logo itself was practically unknown in Russia.

I. KORSHUNOVA: McDonald's was the first company to receive such a certificate.

A. DYKHOVICHNY: You also said that Ikea.

I. KORSHUNOVA: This tree, this forest.

V. SPIRIDONOV: There is another badge. By the way, the logo of the Forest Stewardship Council is already known to some part of people who buy furniture, for example.

A. DYKHOVICHNY: Yesterday I flew in a fairly large group of Russian tourists. One girl bought a reusable bag at a duty free shop for 3 euros, by the way. She bought several of them with the words "I love nature and these plastic bags are all wrong." Many of our Russian delegation bought these handbags, we looked very European, we all went with these reusable handbags. So it works.

I. KORSHUNOVA: And the price of our fish remained the same, I want to note, after certification.

A. DYKHOVICHNY: Let's stop for the news. Irina Korshunova is the purchasing and quality director of McDonalds in Russia, Vasily Spiridonov is the official representative of the international organization MSC (Marine Stewardship Council).

A. DYKHOVICHNY: 11-35 in the capital. Our guest is Irina Korshunova, the purchasing and quality director of McDonalds in Russia, Vasily Spiridonov, the official representative of the international organization MSC (Marine Stewardship Council), were our guests. We're talking about fish. The topic of fish is not fully disclosed. Let's go further. The listeners ask: "Why are there so few fish?" Our listener writes on the Internet: “I love fish, but you have a very modest choice of fish dishes: fillet-o-fish and some kind of roll. Why not expand the fish menu? " Another question from listener Alex: “There are very few fish. For breakfast there is absolutely no it, only pork. "

I. KORSHUNOVA: I myself really like fish and seafood. I fully agree with the audience. In fact, we are slowly moving towards expanding the assortment, fish in particular. But in fact, we listen to customers and expand our entire range of products. Sometimes our extraordinary popularity is actually the limiting factor. Because we are working on the edge of such capacities, I mean the internal resources of each of the restaurants. Fortunately, visitors vote with their feet, they come to us, there are many of them. Sometimes we simply do not have the opportunity to immediately expand the menu, because it is necessary to introduce additional internal production capacities. This will happen, I promise. I love fish myself. We will expand the fish assortment as well. There will be new items next year, not necessarily fish, but also seafood. In fact, we have shrimp from seafood, not on an ongoing basis, but on a promotional basis. Come please.

A. DYKHOVICHNY: If I give you an idea of \u200b\u200bhow to expand the fish range without any problems at all ...

I. KORSHUNOVA: We will definitely consider it.

I. KORSHUNOVA: Let him come to us, we will consider the idea.

A. DYKHOVICHNY: You will have to consider right now.

I. KORSHUNOVA: Let's take a look.

A. DYKHOVICHNY: There will be no problems, no other suppliers, nothing is needed. “I'm buying two filet-o-fish. I throw out a roll from one and make a double. I suggest you introduce such a burger in the assortment - double filet-o-fish. "

I. KORSHUNOVA: Roman is absolutely right, thank him very much for the idea. We already have this in the meat assortment, when we just add the meat cutlet and it turns out double. Well, it can be applied to fish too.

A. DYKHOVICHNY: Roman, you go to McDonald's and demand your dividends, I believe, for this recipe. It's all very cool - fresh fish. But the question of preparation, you see, is a very important point. Because everyone can spoil a good product. Right? "What processing does the fish go through, from catching it to the cashier in a restaurant?" - asks our listener on the Internet.

I. KORSHUNOVA: Actually, there are not so many stages. The fish is caught. Naturally, it is immediately processed directly at the floating bases. Most of the floating bases have their own production facilities, where fish can be frozen immediately. It is frozen and sent to the enterprise to suppliers. The supplier of our fish is the Danish company "Espersen", its production facilities are located in Denmark, the second production facilities are located in Poland. There the fish is cut into pieces familiar to us, squares for fillet-o-fish. Additional control is carried out for the absence of bones, already after machining, in order to prevent hitting. Then she is breaded, dosed freezing. That's it, ready to go to McDonald's restaurants.

I. KORSHUNOVA: Then it is cooked in 100% vegetable sunflower oil. In fact, the oil here is unique, extraordinary, only we have it. Because this oil contains a fairly high percentage of oleic acid. If we entered the scientific world and looked at the details of the fatty acid composition of this oil, then in terms of this composition, in its characteristics, it is very close to olive oil. We all know that olive oil is very beneficial, in particular, good for the cardiovascular system. Here, in such a 100% sunflower oil, which is close in its characteristics, we fry, prepare fillet-o-fish.

A. DYKHOVICHNY: Polyunsaturated fatty acids, right? This I am addressing to the candidate of biological sciences.

I. KORSHUNOVA: And we have such an extraordinary sunflower that it is also very close in its composition to olive.

A. DYKHOVICHNY: Ugly question, I warn you in advance. How many times is oil used?

I. KORSHUNOVA: Our oil is very strictly controlled. I am glad to the question, because there is an opportunity to answer it. It is controlled in a simple way. Test stripes, colored. According to the color change, either the oil is added, if its characteristics correspond, or it is removed. It is constantly being filtered. Our standards are very strict. I can also proudly say that here we follow the standards of the Russian Federation, and they are tougher. This is a maximum of 1% free fatty acids. If we look at the standards in other developed European countries, then usually this figure is 2.5%. So here we are ahead of the rest of the world, because at McDonald's, we follow the stricter standards. If the McDonald's standard is tougher in a certain category, this usually concerns temperature conditions, then we follow our internal standards; if the RF standards are stricter, then we follow the RF standards.

A. DYKHOVICHNY: In addition to the fish history and this fish certification, are there any other stages of preparation, maybe food products that are also certified?

I. KORSHUNOVA: McDonald's was the first company on the Russian market to inform visitors in 2007 about the importance of socially responsible business conduct. We started selling organic certified coffee in our restaurants. There are two types of certificates: the so-called UTZ certificate and the Rainforest Alliance certificate, which also confirms that the coffee is grown with care for the environment and with care for people.

A. DYKHOVICHNY: Roman, unlike me, turned out to be an absolutely disinterested person. "Enough with a thank you call."

I. KORSHUNOVA: Give me your phone number, we'll call you with pleasure.

A. DYKHOVICHNY: Yes, we have it. Thanks you. Irina Korshunova, purchasing and quality director of McDonalds in Russia, Vasily Spiridonov, an official representative of the international organization MSC (Marine Stewardship Council), were our guests. We talked primarily about fish, about quality. Thank you, Irina. Thank you, Vasily.

I. KORSHUNOVA: Thank you very much.

Why is that? It is difficult to answer this question exactly, but most likely because of its specificity and composition. We are not talking about size here, since a cheeseburger of the same size is one of the most bought products.

Story

Origin Filet-o-Fish is probably the most interesting and memorable one. It was invented by a Cincinnati, Ohio-based franchisee named Lou Groen in 1962.

Grone owned restaurants located in the Catholic area and, accordingly, his main visitors were Catholics. Traditionally, they did not eat meat products on Fridays and this had a direct impact on business on this seemingly profitable day of the week.

The sandwich has become popular with people who do not eat meat or have any dietary or religious restrictions. So, for example, in Islam, fish used in Filet-o-Fish is considered an acceptable product, as they call it halal. In some countries, the product became popular during Lent.

Filet-au-Fish was the first meat-free sandwich to be introduced by McDonald's under its leadership. An interesting fact from that time: Gron and Krok entered into a kind of deal - they began to sell 2 meat-free sandwiches on Fridays. The first one was invented by Croc, it was "Hula Burger" (grilled pineapple with cheese on a cold bun). And the second product was Gron's fish sandwich. There was only one product to win and stay on the menu. Filet-o-Fish won. This was in 1963, and 2 years later in 1965 this product was introduced nationally.

Composition

Fele aux Fish has very few ingredients: regular loaf, tartar sauce, breaded fish fillets and half cheddar cheese.

Bulka

The basis of the sandwich is the so-called regular bun. It is also used in hamburger, cheeseburger and double cheeseburger. In the case of the Filet-au-Fish, the bun is not heated in a toaster, but steamed in a special steamer or steamer, as it is called in the McDonald's kitchen.

In restaurants, such rolls are delivered in plastic boxes, similar to other rolls:, or.

Two layers of 30 pieces each. The manufacturer packs them into 4 towers, 20 pieces each, and on special pallets they are delivered to central warehouses, and from here to restaurants. Since it is the most used loaf, generally regular rolls are delivered as packaged by the manufacturer. If necessary, of course, the pallet of rolls is divided into several parts.

Tartar sauce

The sauce taken from French cuisine is perfect with fish. The sauce is prepared on the basis of yolk, vegetable oil and vinegar, with the addition of spices and chopped pickled cucumbers. More complete data in the photo below.

Most sauces are supplied in special tubes and are very convenient to use in a pistol dispenser. McDonald's tartare sauce is no exception. The box contains 22 such tubes of 700 milliliters. One Fillet-o-Fish sandwich is dosed with 20 milliliters of sauce.

Fish fillet

McDonald's uses fish from cod familyeg silver pollack or pollack, blue whiting, hocky. The meat of these fish is dietary, low in fat.

It is delivered to restaurants in blocks of 4 boxes, each box contains 42 fillets, in block 168.

Three rows of breaded fish fillets are packed in a box.

Cheddar cheese

We have already stopped at it in the description of other McDonald's products. The main feature of the Filet-au-Fish is that only half a slice of cheese is used. The reason is not economy at all. The fact is that the fish fillet is rectangular and when using a whole piece of cheese it will melt only in the center, that is, in the place where it comes into contact with the fillet.

Calorie content

According to the Russian official website, calorie Fillet-o-Fish is 320 kcal. In Australia, the calorie content of the product is 303 kcal, and in the USA, at the same time, it is much higher - as much as 390 kcal. Such slight fluctuations are, of course, due to different suppliers around the world and various other characteristics, for example, the fat content of fish and so on.

Here is a photo with information about the product packaging.

Appearance

A box with a ready-made Filet-o-Fish, or as it is sometimes called Fish Mac, looks pretty nice.

The finished product looks modest due to the small amount of ingredients in the recipe.

In the United States, Filet-o-Fish was removed from the menu for a short time: from September 26, 1996 to March 22, 1998. Instead, the company introduced another version of it - Fish File Deluxe.

In November 2007, McDonald's was forced to reduce the use of New Zealand macruronus in fillet production due to a decrease in fish stocks and the allowable commercial catch set by the New Zealand Fisheries Department. The company was forced to look for a supplier elsewhere.

McDonald's tries to use fish only from areas that are approved by the non-profit organization MSC (Marine Stewardship Council) - the Marine Stewardship Council. By the way, this is also stated by the organization's logo on the product packaging.

Every year it is more and more difficult to find fish from the regions certified by the Marine Stewardship Council.

At the end you can watch one of the company's promo videos about a fish supplier.

Fast food is firmly entrenched in the life of a modern person. Its variety is simply amazing. New quick dishes for every "taste and color" are regularly invented. The most popular dish here is by far the hamburger. Chicken connoisseurs can opt for a chicken burger. Fish lovers were also not deprived of attention, a fishburger was created for them.

This is a burger, which must include a fishcake and a special sauce. The rest of the ingredients can be added as desired. Like any other fast food, the calorie content of a fishburger is rather big, but it is lower than that of the same hamburger due to fish.

Children especially love to eat fast food, but many parents question the quality of such products. In order not to worry about your beloved child, as well as to please not only a tasty, but also healthy burger and yourself, prepare a fishburger at home. Let's consider step by step and with a photo options for cooking this dish.

Fishburger as in McDuck

Many people have necessarily been to McDonald's at least once and tried food there. Fishburger is one of the signature dishes of this establishment. He also has another name - Filet-o-fish. From this recipe, you will learn how to independently prepare such a dish, as close as possible to the original version. The scheme for its preparation is very simple.

You need:

• Fillet of white fish (it is better to take cod) - 6 pieces;
• One egg;
• 6 squares of cheese;
• 6 burger buns;
• Flour - 3 large spoons;
• 2 pickled cucumbers;
• Bread crumbs;
• Mayonnaise - 5 large spoons;
• Salt - a quarter of a small spoon;
• Mustard - a teaspoon;
• Dill greens are a large spoon.

Now the Fishburger recipe itself is like in McDonald's:

1. First, let's make a tar-tar. If you wish, you can make such a sauce separately according to all the canons, but in this instruction we will prepare it in an accelerated version using store-bought mayonnaise. Finely chop the dill and chop the cucumbers, then mix them with maynesic and mustard. At this, the tar-tar is ready;
2. Let's move on to the fish. Cut fillets into square steaks and salt on both sides;
3. Dip each piece of fish first in flour, then dip in the beaten egg mixture, then roll in breadcrumbs;
4. Fry the blanks in a skillet with a lot of oil over medium flame for 2 minutes on each side;
5. When you turn the patty over to the other side, immediately place a slice of cheese on it to melt it. If the cutlets suddenly start to burn, then it is better to bring them to readiness in the oven for five minutes at 180 degrees;
6. Heat the buns a little in the microwave and cut them in half lengthwise;
7. The process of assembling the fillet-o-fish is as follows: grease half of the bun with one teaspoon of sauce, put the fish on top with cheese down, coat with the same amount of tartare and cover with the other half.

Simple Homemade Fishburger with Grilled Fish

This homemade fishburger recipe is perfect for fish lovers. Take this quick meal to work or grab it on the go. Also, this dish goes well with white wine and beer.

You will need:

• Two rolls;
• White fish fillet - 200 g;
• Two tomatoes and lettuce leaves;
• 2 slices of processed cheese;
• Fish seasoning - 2 small spoons;
• Garlic sauce - one and a half large spoons;
• Lemon juice to taste;

Cooking step by step:

1. Cut the fillet into large pieces according to the size of buns and send to marinate in seasonings and lemon juice for a couple of hours;
2. Transfer the pieces to the grill and bake for 15 minutes on each side. You can also bake fish in the oven or fry in a skillet without adding oil;
3. Divide the rolls into two equal halves. Optionally, you can make them crispy by frying in a pan or directly over an open fire;
4. Spread generously with garlic sauce on one half of each roll and place a piece of fish on them;
5. Put a slab of cheese on top, brush with sauce so that the Fishburger is not dry;
6. Next, put the lettuce and tomatoes, cut into slices;
7. We cover all this splendor with the second half of a roll and enjoy the amazing taste of the burger.

Fishburger with fishcake

Ingredients:

• 3 medium potatoes;
• 2 rolls;
• Salmon fillet (without skin) - 300 g;
• Small onion;
• 4 pickled cucumbers;
• Thick natural yogurt - 3 large spoons;
• Flour is a big spoon;
• A sprig of tarragon;
• Lettuce leaves;
• Olive oil for roasting.

Step-by-step cooking:

1. Peel and knead the boiled potatoes in their uniforms with a fork;
2. In a blender, grind the fish together with the onion, combine the resulting mixture with potatoes, mix and add;
3. We make 4 flat cutlets from minced fish, immerse them in flour, cool a little, then fry in a pan in oil for 3 minutes on each side;
4. Mix the chopped tarragon leaves with yogurt, cut the cucumbers into slices;
5. Divide the rolls into two equal parts. Put the lettuce leaves on one half, then the fishcake, then the cucumbers. Brush with a tablespoon of yogurt sauce and cover with the other half of the bun.

Video: Fishburger Recipe (Filet-o-Fish)