Fish burger

Ingredients

• 4cod fillets (or white fish of your choice)
• 2.5 ml (½ tsp)smoked paprika
• 2.5 ml (½ tsp)garlic powder
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)freshly ground black pepper
• 1 largeegg, beaten
• 110 g (1 cup)breadcrumbs (gluten-free, if preferred)
• 80 g (½ cup)cornmeal
• 4hamburger buns
• 4lettuce leaves
• 120 ml (½ cup)tartar sauce
• 113 g (4 oz)pickles
• 113 g (4 oz)pickled red onions

Instructions

1. 1

   Season the fish

   Pat the fillets dry with a paper towel. Season them with the smoked paprika, garlic powder and a pinch of the salt.

2. 2

   Coat the fillets

   Beat the egg in a small bowl. Dip each fillet in the egg, coat it in cornmeal, dip it in the egg again, then roll it in the breadcrumbs.

3. 3

   Fry until crisp

   Heat oil in a medium pan over medium-high heat. Once hot, add the coated fillets and fry until golden brown and crispy.

4. 4

   Add the lettuce

   Put a lettuce leaf on the bottom half of each bun and add a tablespoon of tartar sauce. Set a crispy fish fillet on top.

5. 5

   Add the toppings

   Top each fillet with sliced pickles and pickled red onion, then add another tablespoon of tartar sauce.

6. 6

   Serve the burgers

   Cover with the top half of each bun and serve immediately.

What is a fish burger?

A fish burger puts a cooked fish fillet in a burger bun, usually with fresh or sharp toppings and a creamy sauce. It draws on the familiar American-style burger format, but gives the filling a milder flavour and a flaky texture.

Here, cod is coated in both cornmeal and breadcrumbs before frying. Lettuce, tartar sauce, pickles and pickled red onion bring crunch, creaminess and acidity to the finished burger.

Nutrition and macros by portion

The nutrition label shows one serving as written: 363 calories, 29g protein, 43g carbs, 7g fat.

The bun and breadcrumbs provide most of the carbohydrates, while the fish supplies much of the protein. The egg, frying oil and tartar sauce contribute fat; lettuce, pickles and onion add some freshness and crunch. Balance the burger with a generous salad or other vegetables alongside.

Choosing and seasoning the fish

Fish choice: Cod is mild and its fillets suit this bun-sized preparation. Another white fish can be used, as the recipe suggests; choose fillets that are sturdy enough to handle during coating.

Dry surface: Patting the fish dry helps the egg coating cling more evenly. The paprika and garlic powder season the fish before it is breaded.

Building the crisp coating

First layer: Dip each fillet in beaten egg, then coat it in cornmeal. This gives the outside a distinct, slightly coarse layer.

Second layer: Dip the fish in egg again before adding the breadcrumbs. Handle the fillets carefully so the coating stays in place on the way into the pan.

Frying and checking doneness

Pan heat: The method calls for oil heated over medium-high heat, with the fish added once it is hot. If the coating sizzles on contact, it can start crisping rather than simply absorbing oil.

Doneness: Fry until the coating is golden brown and crispy. Check that the fish is cooked through at its thickest point before assembling; the recipe does not specify a frying time.

Assembling without soggy buns

Bottom layer: Put lettuce on the bun first, followed by a tablespoon of tartar sauce and the hot fish. This keeps the sauce and fish in place while you finish the burger.

Finish: Add sliced pickles, pickled red onion and another tablespoon of tartar sauce, then close the bun. Assemble just before serving so the crisp coating stays at its best.

What to serve alongside

Fresh sides: A simple green salad or crunchy slaw complements the crisp fish and tangy toppings without competing with them.

Heartier sides: Serve with oven chips or potato wedges for a more substantial meal. Keep extra tartar sauce and pickles on the side for anyone who wants more.

Recipe notes & tips

• Pat the fish dry before seasoning and coating it.
• Set out the beaten egg, cornmeal and breadcrumbs before you start breading.
• Turn the fillets gently to help keep the coating intact.
• Slice the pickles and pickled onion while the fish cooks.
• Assemble the burgers just before serving to preserve the crisp coating.
• Use gluten-free breadcrumbs if needed, as suggested in the ingredient notes.

Variations

• Different white fish: Swap cod for another sturdy white fish fillet.
• Gluten-free coating: Choose gluten-free breadcrumbs and check the buns are suitable too.
• Extra crunch: Add more lettuce or another crunchy salad topping.
• More tang: Add extra pickles or pickled red onion to each burger.
• Sauce on the side: Serve extra tartar sauce separately so diners can add it to taste.

Common mistakes to avoid

• Damp fillets: Pat the fish dry first so the egg and coating can cling.
• Skipping the second dip: Return the cornmeal-coated fish to the egg before covering it with breadcrumbs.
• Crowded pan: Fry in batches if the fillets do not fit comfortably, so they can cook evenly.
• Turning too roughly: Handle the fillets gently to avoid knocking off the coating.
• Waiting to assemble: Put the burgers together just before serving to help keep the coating crisp.

How to store

For the best texture, serve the burgers immediately after assembly. Refrigerate leftover cooked fish in a covered container and eat within 1–2 days; store buns and toppings separately. Reheat the fish in an oven or air fryer until hot, rather than assembling and storing the whole burger.

Frequently asked questions