Copycat Bonefish Tasty Tilapia, Mushroom and Onion Straw Burger
Serving Size / Yield
- 4 large Portobello mushrooms, stems removed
- 1 tbs. red wine vinegar
- 1 garlic clove, minced
- 3 Tbs. olive oil
- 4 Tilapia filets, about ¼ lb. each
- 1 ½ C. flour, divided
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ tsp. pepper
- 2 eggs
- ½ C. vegetable oil
- 6 oz. beer
- 1 onion, chopped into 2 in. pieces
- 2 C. lettuce, shredded
- 4 sesame seed hamburger buns
Preheat the oven to 425 degrees. In a small mixing bowl, mix vinegar, garlic and olive oil.
Lay mushroom caps on a baking sheet with hollow side up. Brush each cap with oil mixture. Season with salt and pepper. Bake for 18-20 minutes.
In a pan, heat vegetable oil over medium heat. Mix ½ C. of flour, garlic powder, salt and pepper in a small mixing bowl. Whisk one egg into the dry ingredients until mixed. Slowly add the beer until the mixture is thickened. Submerge each tilapia filet in batter. Let any excess batter drip off and add to pan.
Cook for 4-5 minutes on each side or until golden brown. Heat 2 cups of olive oil in a pot over high heat. In a small mixing bowl, whisk the other egg. Submerge the onion pieces into the egg mixture and then into the flour. Place the onion straws into the oil and cook for 2 minutes or until golden brown. Drain and place on a bed of paper towel.
Dress burger with tilapia, onion straws, mushrooms and lettuce.