Crispy Furikake Fish Burger

One seasoning is all you need for this crispy, sizzling fish burger: let our Furikake Kelp Seasoning do the work. 

Ingredients 

• 1 cup mayo (our favorite is Kewpie Japanese Mayo)
• Lemon juice from one lemon
• 1 shallot, minced
• 1 T dijon mustard
• Salt
• 1 pound halibut (or sub other fish like salmon), cut into four portions
• 1 cup Furikake Kelp Seasoning
• 1/2 cup Panko 
• 1 cup flour
• 2 eggs
• 1.5 cup high temp oil (like vegetable or avocado oil) 
• 4 burger buns
• Lettuce
• Red onion

Preparations

1. Begin by making the tarter sauce: combine mayo, shallots, lemon juice, Dijon mustard. Add salt to taste. Set aside.
2. Cut halibut into burger sized portions, pat dry.
3. On a plate, combine Furikake and Panko. On a separate plate put the flour, and in a small baking dish crack and whisk eggs. 
4. In a fry pan, heat oil so that it is between 350 - 375 degrees F. 
5. With each piece of halibut: douse it with flour, dip it in whisked egg, and thoroughly coat it with the Furikake and Panko mixture. Place in hot oil. 
6. Cook on each side until golden brown. 
7. Place cooked halibut on bun with lettuce, tarter sauce, and pickled onions. 
8. Enjoy!