Country Cod burger
1/3 cup (75 ml) mayonnaise
1 green onion, chopped
15 ml (1 tbsp.) Lemon juice
15 ml (1 tbsp.) Chopped sweet pickles
190 g (1 1/4 cups) unbleached all-purpose flour
3/4 cup (180 ml) lager beer, cold
10 ml (2 tsp.) Chopped dill
3/4 lb (340 g) cod fillet, cut into 4 pieces
Vegetable oil, for frying
1 bag Florette’s Country Dijon Salad Kit
4 large hot dog buns (or submarine bun)
In a bowl, mix all the ingredients. Cover and refrigerate.
Preheat the oil in the deep fryer to 180 ° C (350 ° F). Place a grid on a baking sheet.
In a deep plate, place 75 g (1/2 cup) of the flour. Set aside.
In another bowl, place the rest of the flour. Add the beer and dill. Stir gently with a fork until the dough is just combined (a few lumps of flour will remain). Add salt and pepper.
Coat each piece of fish in the flour. Shake to remove excess. Dip them in the dough. Gently drop in hot oil, one or two pieces at a time. Cook 3 minutes per side or until the dough is golden brown. Drain on the grill.
Dijon Country Salad Kit
In a bowl, mix all the ingredients. Reserve.
Toast the inside of the buns. Spread pickle mayonnaise and top with pieces of cod and salad mixture. Close the loaves. Serve the rest of the salad mix on the side.