Fish Burger
A crispy fried fish burger — flaky white fish breaded in panko, fried golden, served on a toasted bun with tartar sauce and lettuce. The fast-food classic, made dramatically better at home. The trick is firm white fish and a proper double-bread coating.
Prep Time
20 min
Cook Time
14 min
Servings
6
Calories
662 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Fish600 g
- Bun1 ½
- Mayo4 ½ tbsp
- Lettuce3 cups
- Tomato3 medium
- Onion1 ½ medium
- Mayonnaise4 ½ tbsp
- Salt1 ½ tsp
- Black Pepper¾ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Fish600 g
- Bun1.5
- Mayo4.5 tbsp
- Lettuce3 cups
- Tomato3 medium
- Onion1.5 medium
- Mayonnaise4.5 tbsp
- Salt1.5 tsp
- Black Pepper0.75 tsp
Instructions
- 1
Cut 1.5 lb of firm white fish (cod, haddock, pollock) into 4 burger-shaped patties (about ½ inch thick). Pat very dry with paper towels — wet fish coatings slide off.
- 2
Season fish with salt, pepper, paprika. Set up three bowls: ½ cup flour + 1 teaspoon paprika; 2 beaten eggs with 1 tablespoon water; 1.5 cups panko + ½ cup grated Parmesan + 1 teaspoon garlic powder + 1 teaspoon salt.
- 3
Dredge each fish patty: flour first (shake off excess), then egg, then panko (press firmly to coat). Chill the breaded patties for 15 minutes — this sets the coating.
- 4
Make the tartar sauce: ½ cup mayo, 2 tablespoons relish or chopped pickles, 1 tablespoon capers chopped, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1 tablespoon chopped dill or parsley, salt and pepper.
- 5
Heat 3 tablespoons of oil in a non-stick skillet over medium-high. Cook the fish 3-4 minutes per side until deep golden brown and the fish flakes easily. Drain on a wire rack.
- 6
Toast 4 brioche or potato buns. Build each burger: bottom bun, tartar sauce, shredded lettuce, the fish patty, slice of tomato, slice of cheese (optional, American is classic), pickle slices, top bun. Eat immediately.
Watch how to make Fish Burger
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💡 Expert Tips
- 1.Pat fish very dry. Wet fish causes the coating to slide off in the pan.
- 2.Three-step dredge. Flour, egg, panko in that order. Skip any step and the coating fails.
- 3.Chill before frying. The 15-minute fridge stop sets the coating so it stays on.
- 4.Wire rack to drain. Paper towels trap steam and make the bottom soggy.
🔬 Why It Works
Fish burgers succeed when the fish is dry enough for the coating to adhere, the dredge is properly executed (three steps in order), and the cooking creates a crispy crust while keeping the fish tender. Panko gives noticeably crispier results than regular breadcrumbs. Tartar sauce provides the tangy creamy contrast that defines fish sandwiches. Pickles add the briny crunch.
Frequently Asked Questions
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