fish burger

Recipe video above. Tastes remarkably similar to McDonald's with the added bonus that it's bigger, it's healthier and you know exactly what goes in it! Toasting the breadcrumbs guarantees beautiful golden, truly crunchy fish fillets even though these are baked. Fry option - follow the dredge / crumbing / fry steps in this Schnitzel recipe.

Homemade Filet-O-Fish Burger (BAKED!)

panko breadcrumbs ((Note 1))

soft buns (, brioche recommended (Note 3))

processed cheese ((Note 4))

Oil spray ((I use olive oil))

mayonnaise

tbsp dijon mustard ((or other mustard))

tbsp flour

tsp salt

Black pepper

tbsp dill pickle / gherkin/ cornichon (, very finely chopped)

parsley (, chopped*)

capers (, drained and finely chopped*)

lemon juice (, fresh (or cider vinegar))

tsp white sugar

Mix ingredients in a bowl. Set aside for 10 minutes+.

Tartare Sauce:

Preheat oven to 180C/350F.

Spread breadcrumbs on a tray. Spray with oil directly down, not from side.

Bake for 3 - 5 minutes until golden. Immediately transfer to bowl.

Brush tray clean, spray with oil.

Toast Breadcrumbs:

Cut fish fillets into square-ish shapes slightly larger than the buns (they shrink when cooked).&nbsp;

Mix Batter ingredients in a bowl.

Carefully coat fish in batter (handle with care, fish fillets can be delicate).

Place in breadcrumbs. Use other hand to cover top and sides with breadcrumbs, pressing to adhere. Transfer to tray. Repeat with remaining fish.

Bake 12 - 15 minutes until fish is cooked through. Immediately top with cheese - allow residual heat to make it semi melt (do not oven melt processed cheese, you get a plasticy film!).

Crumbing / baking:

Cut buns in half, microwave for 20 seconds to warm through (microwave = stays soft).

Top with fish and cheese, dollop with tartare sauce. Devour!

Assemble:

This crispy fish burger recipe will be your go-to when you&#039;re craving something delicious! Panko-crusted cod fillets are fried until golden brown and crispy. The whole thing is generously topped with a homemade tartar sauce recipe and an easy coleslaw. You&#039;re gonna love this one!

Crispy Fried Fish Burger Recipe

all-purpose flour

panko bread crumbs

salt (divided)

black pepper

onion powder

paprika

thyme

cayenne pepper

garlic powder

cod fillet (two (4-ounce) pieces)

canola oil

burger buns (cut in half horizontally (if not already precut))

kosher dill pickle (minced (about 3 tablespoons))

chives

dill (dill weed)

salt

lemon juice

cabbage

carrot

chili pepper

onion

olive oil

cider vinegar (or regular white vinegar)

sugar

Iceberg Lettuce (or your favourite variety)

Pickle (sliced)

Tomato (sliced)

Hot sauce

Get your dredging station ready: Sift flour onto a plate and spread out. To another plate, add panko, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, onion powder, paprika, thyme, cayenne pepper, and garlic powder, whisking to combine. In a bowl, whisk egg. Set aside.

Cut cod into two equal pieces and pat dry with a paper towel. Sprinkle with remaining 1/4 teaspoon of salt.

Dredge each piece of cod in flour, coating all around, shaking off excess.

Then, dip cod into whisked egg, shaking off excess

Finally, dredge cod in panko bread crumbs, coating all around, pressing to adhere. You can place on a plate while you are getting your oil ready.

Place the canola or vegetable oil into a large, heavy-duty pot with high/tall sides suitable for frying (I used a high sided cast-iron pot).Note: Use enough oil to come up to 2 inches up the side of the pot. To monitor your oil temperature, a candy and deep-fry thermometer clipped to the side of the pot (with the tip submerged in the oil) is a great tool to use.

Heat the pot of oil over medium heat. You want an oil temperature of about 360 degrees Fahrenheit.Note: Oil may drop in temperature when fish is placed in there, but try to keep it around that temperature.

Gently lower each piece of cod into the oil, away from you, and cook 3 minutes. Carefully turn the cod pieces and continue to cook for another 3 minutes or until cod is cooked through, is opaque, and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: Depending on the thickness of the cod pieces, you may have to cook longer. 

When cooked, carefully remove cod from the oil (a spider strainer works great for removing the cooked cod).Optional: Place cod on a cooling rack over a baking sheet to drain of any excess grease for a minute or two, if necessary (though, mine weren&#039;t greasy).

Sprinkle cod with additional salt (if desired).

Crispy Fish Burgers

Mix all ingredients together in a bowl until well incorporated.

Homemade Tartar Sauce

Mix all ingredients together in a bowl, stirring to combine.

Simple Coleslaw

Assemble fish burgers: toast buns (if you like), spread the cut side of each bun with tartar sauce, place piece of fish on bottom buns, top with coleslaw (and any of the other garnish options (if you like), and place top buns over top (with tartar sauce on the inside) to form your fish burgers. Serve and enjoy!

Assemble the Crispy Fish Burgers with Tartar Sauce and Coleslaw

This halibut burger recipe pairs flaky roasted halibut with crisp fennel slaw, homemade citrus mayonnaise and blueberry relish.

Halibut Burger with Fennel Slaw and Blueberry Relish

eggs

Dijon mustard

limes

lemons

tsp sea salt

tsp black pepper

shallot (finely chopped)

blueberries (divided)

tbsp honey

tbsp balsamic vinegar

fennel

sea salt

halibut

unsalted butter

thyme (leaves only)

lemon (halved)

hamburger buns (to serve)

butter lettuce leaves (to serve)

dill pickles (halved lengthwise, to serve)

In a food processor or blender (or use an immersion blender), combine the eggs, egg yolks, mustard, lime zest and juice, lemon zest and juice, and salt and pepper. With the machine running, slowly add the oil in a thin steady stream until the mixture is emulsified and thickened and all the oil has been incorporated. Taste and adjust seasoning with more salt, pepper, or citrus if desired. Can be made ahead of time; will keep refrigerated for up to 3 days.

Citrus Mayo

Heat the oil in a skillet over medium heat. Add the shallots and sauté for 5 minutes or until tender and translucent. Add 1 cup of the blueberries, honey, vinegar, and salt and pepper. Cook for 12 minutes or until saucy and the blueberries have broken down. Remove the pan from the heat and stir in the remaining 1/2 cup of blueberries. Set aside to cool. (Relish can be made and refrigerated several days ahead.)

Blueberry Relish

Using a mandoline or sharp knife, slice the fennel paper thin. Toss in a bowl with the oil and lemon juice. Season with salt and pepper to taste.

Fennel Slaw

Use paper towels to pat the fish dry, and season with salt and pepper. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking.

Carefully lay the fish in the pan. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.) Reduce the heat to medium and cook for 2 to 3 minutes; a golden crust will have formed on the flesh.

Flip the fillets over and add the butter, the thyme, and a squeeze of lemon over each fish. Cook, basting with the buttery juices, for another 3 to 4 minutes or until browned and almost opaque all the way through. Transfer to a plate.

Assemble the burgers with a lettuce leaf and the fish, fennel slaw, and citrus mayo. Serve with blueberry relish and a dill pickle.

Roasted Halibut

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Top 3 fish burger recipes from across the web

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Top Tags

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The most viewed fish burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine