Fish Burger with Plaice
A fish burger with plaice swaps the beef patty for a whole breadcrumbed fillet, so you get a crunchy coating and soft, sweet fish in every bite. Plaice is thin and cooks in about six minutes, which makes this a quick weeknight dinner: toast the buns, fry the fillets and add lettuce, tartare sauce and a squeeze of lemon. Allow 30 minutes in total.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 455kcal
Before you start: fish burger with plaice
Plaice is a delicate flatfish that breaks easily, so handle the fillets gently and turn them once. A coating of flour, egg and breadcrumbs protects the fish and gives it a crunch, but it only sticks to fillets that are dry. Pat them well.
For a crisper crust, use panko. If your fillets are small, you can lay two side by side in each bun.
Cooking fish burger with plaice
Tap a time to start a timer.
- Prepare the fish Pat the fillets dry with kitchen paper and season with a pinch of salt. Put the flour, beaten egg and breadcrumbs in three separate shallow bowls. Dip each fillet in the flour, shake off the excess, then coat in egg and press firmly into the breadcrumbs.
- Toast the buns Split the buns and toast them, cut side down, in a dry frying pan over a medium heat for until golden. Set them aside and wipe out the pan.
- Fry the first fillets Heat half the oil in the pan over a medium-high heat. Fry 2 fillets for on each side, turning once with a fish slice, until the coating is deep golden and the fish is opaque and flakes easily. Drain on kitchen paper.
- Fry the rest Add the remaining oil, let it heat for a minute, and cook the other 2 fillets in the same way.
- Assemble Spread tartare sauce on the bottom of each bun, add a lettuce leaf and a fillet, squeeze over some lemon juice, and press on the bun tops. Serve straight away.
Serving and variations
A fish burger with plaice is good with chips and peas, or with a creamy sauce: try fish fillet with remoulade for a more herby alternative to tartare sauce. If you would rather skip the bun, the same coating works for fried plaice fillet served with potatoes.
For a spicier burger, mix a pinch of chilli flakes into the breadcrumbs, and add cucumber or tomato slices for extra crunch.
Common problems and fixes for Fish Burger with Plaice
- The coating falls off the fish.
- The fillets were damp or turned too early. Pat them dry, press the crumbs on firmly, and leave each side alone for 2 minutes before turning.
- The breadcrumbs go greasy and soggy.
- The oil was not hot enough. A crumb should sizzle the moment it touches the pan. Fry in two batches rather than crowding the pan, and drain on kitchen paper.
- The fillets are too big or too thin for the bun.
- Fold a long, thin fillet in half before coating, or cut it to fit the bun. Plaice cooks quickly, so check at 2 minutes.
Frequently asked questions about Fish Burger with Plaice
How long do you fry plaice for a burger?
Fry breaded plaice fillets for 2–3 minutes on each side over a medium-high heat. The fish is cooked when it is opaque and flakes easily with a fork.
Can you use frozen fillets?
Yes, but thaw them completely in the fridge overnight first. Pat them very dry with kitchen paper so the flour and crumbs stick.
Can you bake the fillets instead of frying?
Yes. Spray the coated fillets with oil, put them on a lined baking tray and bake at 220°C (200°C fan), gas 7, for 10–12 minutes, turning once, until golden and opaque.
What can you serve with it?
Chips and peas are the classic partners. Coleslaw or a green salad also works well.
How did you like the recipe?
4.8 / 5 · 15 ratings
