Trendy tin fish transforms into a delicious grilled burger topped with cassava flour dusted onion rings. Get this mouthwatering recipe.
Tin fish is trending! So, what exactly is it? Basically, it's canned fish, and it's not new. We Plant Paradoxers have been eating canned fish as a staple on our lectin free lifestyle. And now, it's en vogue to order the tin fish board at restaurants. I decided to take the tin fish trend to a whole new level by transforming the little fishies into a patty with grill marks topped with crunchy onion straws. Read on for the recipe.
Like I said, canned fish isn't some new invention. I remember as a kid in Minnesota, eating kippered snacks while watching Vikings' Fran Tarkenton play (and lose) in three Super Bowls. He was the first scrambling quarterback, and so fun to watch. He might be the best quarterback to never win a ring.
Speaking of rings, all you need to prep the fish for this recipe is pull that little ring on the top of the tin can. So easy! When you're selecting your tin fish, be sure to buy wild caught. Also, check the ingredients to see what they're packed in. I prefer water or olive oil. Avoid soybean or other seed oils.
I love sardines for this recipe as they are tiny fish with a big omega-3 punch. Mackerel also works, as does canned salmon, herring and tuna. I draw the line at anchovies, which may be too salty for this recipe. You really can't go wrong for this tasty fish burger as long as you choose wild and the right oil.
This is a topless, open-faced burger. And you can select from a multitude of bun options. I love this tin fish burger on toasted sourdough focaccia drizzled with olive oil. If you don't keep a lectin free sourdough starter, you can make focaccia easily from my LFG mix. Here's the link if you want to check it out: FOCACCIA SOURDOUGH | Mysite (lectinfreegourmet.com)
Other bun alternatives include a cross-slice of baked sweet potato, a grilled cauliflower steak, or a grilled portobello mushroom. Or just go bunless!
Are you ready to make this delicious tin fish burger? Let's go!
The Recipe
LFG Tin Fish Burger
4.5 - 5 oz Tin Fish
1 Omega-3 Egg
2 Shakes Chipotle Tabasco
1 Tablespoon Mayonnaise (avocado or olive oil variety)
1 Tablespoon Lemon Juice
1 Tablespoon Blanched Almond Flour
1 Tablespoon Onion (finely diced)
1/4 teaspoon Dried Dill
Salt and Pepper to taste (the fish may already be salty)
Onion Straws
1 Slice Sweet Red Onion
2 Tablespoons Cassava Flour
1/8 teaspoon Seasoned Salt
Rice Bran or Avocado Oil for frying
Step 1: Combine burger ingredients
Heat a grill pan on medium flame. Heat fry oil in a small saucepan. In a medium bowl, mash all burger ingredients together to a cohesive mass.
Step 2: Grill burger
Shape the mass into a thick patty. Drizzle with olive oil to prevent from sticking. Grill each side for about 4 minutes.
Step 3: Fry onions
Place cassava flour in a bowl. Dredge onion rings in flour to lightly coat. Set gently into hot oil and fry until tender and golden brown. Lift out with slotted spoon and drain on paper towel.
Assemble your tin fish burger by placing onto your desired prepared bun, drizzle with olive oil, and top with onion straws. This burger is great with a swoosh of avocado on the plate, and a lemon wedge and dill sprig garnish.
ENJOY!