STEP 01: Start with the fish and preparing all the coating layers. First clean and cut your fish fillet into two equal pieces that can fit in a burger . Whisk you egg with a dash of salt and a deep glass mixing bowl and set aside. Put your flour in a shallow big plate big enough to fit the fillet cuts and set aside. In another tray mix together , the oat , cheese, salt, black pepper, lemon zest and the fish seasonings, set aside. now we can start coating our fillets.
STEP 02: With a kitchen paper towel pat your fish fillet dry on both side. Dip the fish fillets in the plain flour , coating both side thoroughly. After dip the flour-coated fillet in the egg mixture on both sides, shake to drain any excess. Then coat with the oat mixture , pressing lightly to help crumbs stick better. repeat the process with all your fish.
STEP 03: IF YOU ARE USING AN AIRFRYER: spray the air-fryer pan with some oil , lay your fish fillets, make sure you don't over crowd it. spray some more oil on the top of the fish and turn on the machine on medium-high or level 3 (in my machine)with heating element on if there is one in your machine and cook for 15 minutes flipping mid-way until golden crisp on the edges.
IF YOU ARE USING AN OVEN: preheat oven on 200 degree . lay in a baking tray a baking rack and arrange your fish fillets on the rack. bake for 20 min flipping mid way , until the coating is crispy golden brown.
STEP 04: While the fish is baking prepare and cut all your burger filling and the avocado dressing. Just dump all the ingredients of the avocado sauce in a hand mixer or blender and pulse on high speed scrapping down the side when needed until you have a smooth creamy sauce. taste and season to taste for extra salt and pepper. store the sauce for up to 3 days in a sealed well container in the fridge.
STEP 05: remove the fish fillet from oven , drizzle some lemon juice on it. spread the avocado sauce inside your burger top it with some turnip pickles and radish slices, put your fillets on top top it with the parsley and dill , close the burger end enjoy!
STEP 06: FOR FREEZING THE FISH FILLETS: after you finish coating the fish and before cooking, arrange on a baking rack with some tray underneath and put in the freezer overnight or for few hours so they are freeze and firm. remove the tray and store them in a sealed zip-lock bag in freezer for up to 3 months. whenever you want to cook them, just remove directly from freezer to oven for 25 min or until the fish flakes easily with a fork.
Notes
For the fish: you can use any kind of fish you like that is good for baking . Basically any kind of mild fish fillets will do from hamour, cod,seabass, haddock, catfish, tilapia, pollock, flounder or any other. For the cornflour: you can use any also instead some normal flour, or potato flour (I tried it and was so good!) For the oat bran: I use oat bran to add texture and crunch to the crust but you can use any bread crumb of your liking instead. I recommend you try the oat first :) For the fish seasoning: I use one that is my favorite , you can find the fish seasoning in any grocery store and choose the little spicy one but in case you don't happen to have some in hand at home you can just make it quickly by mixing ( 1 tbsp of each garlic powder, sweet paprika with 1/2 tbsp of each onion powder, coriander powder with also 1 tsp of each cumin powder, turmeric and cayenne pepper) you can adjust the cayenne pepper to your liking . mix all those seasoning and store in your pantry to use with any fish recipe. For the yogurt in the avocado sauce: it is important to use a thick plain Greek yogurt in this recipe make sure it is not sweetened or flavored. you can also use what is known as “labneh” in lebanon it will have the same texture and taste but make sure you choose a brand that is not to salty and sour . For the turnip pickles: I prepare my easy homemade pickle at home you can check it on the blog. but you can use some