Mayonnaise (1/2 cup)
Capers (2 Tbsp)
Lemon Juice (1 Tbsp)
Pickle Juice (1 Tbsp)
and stir to combine. Chill until ready to serve.
Preheat the oven to 350 degrees F (175 degrees C).
Almond Flour (1 3/4 cups)
Flaxseed Meal (1/4 cup)
Xanthan Gum (2 Tbsp)
Baking Soda (1 Tbsp)
Baking Powder (1 Tbsp)
together and blitz in a food processor. Set aside.
Mozzarella Cheese (1 1/2 cups)
Cream Cheese (4 Tbsp)
into a microwave for 1 minute.
Stir to combine. Once combined and cool to touch add the
and mix to incorporate.
Combine both the wet and dry mixture together until a dough forms. Start by pulsing, then let the blades run as the dough combines.
Give the dough a quick knead, then divide the dough into equal-sized portions. I weighed mine, but you can just eyeball the portions if you want.
Form dough into a ball and place on a baking tray. Smooth the surface with an ice cube, then brush with a
Bake for 15-20 minutes until golden brown.
Pork Rinds (1.5 oz)
in the food processor until it becomes a fine crumb coating. Season with
Salt (to taste)
if using unseasoned rinds. Transfer to a bowl.
White Fish Fillets (4)
before tossing into the crumb coating.
Neutral Oil (4 cups)
in a heavy saucepan until it reads 350 degrees F (175 degrees C). Fry until the fish is golden brown (3-5 minutes), then transfer to a wire rack.
Cut buns in half and place on parchment-lined baking sheet.
Place fish filets on each bun and top two slices of
American Cheese Slices (8 slices)
on each piece of fish and broil for 30 seconds or until the cheese has melted.
Assemble the burger with the fried fish and a generous schmear of tartar sauce.