Cuzs Fish Burgers With Bajan Mayo Recipes

CUZ'S FISH BURGERS WITH BAJAN MAYO

Steps:

• Make the Bajan Mayo: Whisk the egg yolk, salt, mustard, and sugar together in a glass bowl. Combine the vinegar, lemon juice, and Tabasco in a measuring cup.
• Whisk half the liquid into the yolk. Then begin whisking in the oil, a few drops at a time, until the mayo begins to emulsify. Continue whisking in the oil -- you can add it more quickly now -- until the mayo is very thick. Add the rest of the liquid and whisk until well combined. Cover and refrigerate. It will keep for about 1 week.
• Make the Glaze: Stir all the ingredients together in a small bowl.
• Make the Burgers: Heat a cast-iron skillet or grill pan over high heat.
• Season the fish on both sides with salt and pepper. Spoon the vegetable oil into the hot pan. Add the fish, brush the top with the glaze, and sear for 3 minutes. Turn the fish over, paint it with glaze, and sear until the fish feels firm when you prod it, about 3 minutes.
• To assemble the burgers, spread a thin layer of the Bajan mayo on both sides of the buns. To each, add a cooked fillet, a slice of Cheddar cheese, a piece of tomato, a slice of onion, a lettuce leaf, and a tablespoon or so of the pickled cabbage. Top with an over-easy egg if desired.
• Bring the vinegar, lime juice, water, sugar, bay leaf, garlic, pepper, and thyme to a boil in a medium saucepan.
• Put the cabbage in a large bowl and pour the boiling pickling solution over it. Cover with plastic and set a plate on top to keep the cabbage submerged. Let sit for 2 hours. Pack into 1-pint jars and refrigerate for at least 3 hours before serving. The cabbage will keep for up to 1 month. Makes about 10 cups.