Why prepare fish burger
Making a homemade fish burger is much better than buying a frozen one because the ingredients are fresh. You can control the seasoning and choose your favourite type of white fish. The combination of the hot crispy fish and a cool sauce creates a perfect balance of textures. It is a satisfying dish that children and adults both enjoy.
How to get fish burger ready
Prepare the fish: Cut the fish fillets into four even pieces that fit your burger buns. Pat them dry with a piece of kitchen paper to help the coating stick. Season the flour with a little salt and pepper in a shallow bowl.
Coat the fillets: Put the beaten egg in a second bowl and the breadcrumbs in a third bowl. Dip each piece of fish into the flour first and then the egg. Finally press the fish into the breadcrumbs until it is fully covered.
Fry until golden: Heat the oil in a large frying pan over a medium heat. Place the breaded fish in the pan and cook for about four minutes on each side. The fish burger filling should be golden brown and cooked through to the middle.
Assemble the burger: Toast the buns lightly if you prefer a bit of crunch. Place a lettuce leaf on the bottom half and top it with the hot fish. Add a spoonful of tartare sauce and put the top of the bun on to finish.
Useful tips for fish burger
Use a firm white fish like cod haddock or pollock because they hold their shape well during frying. If you want an extra crispy fish burger you can dip the fish in the egg and breadcrumbs a second time. Make sure the oil is hot before you add the fish so the coating does not become greasy. You can add a slice of cheddar cheese on top of the hot fish if you like a cheesier version. Squeeze a little lemon juice over the fish just before serving to add a fresh citrus flavour. If you are cooking for a crowd you can keep the fried fish warm in a low oven while you finish the rest.
You can also try these recipes:
chicken enchiladas,
beef meatballs or
lemon cake.
