Fish Burgers

Fish Burgers

If you're craving something fresh, satisfying, and just a little indulgent, this crispy fish burger ticks all the boxes. It's the perfect mix of crunchy, creamy, and zesty — and it comes together faster than you’d think!

Ingredients

For the Fish:

• 2 white fish fillets (cod, haddock, or tilapia work great)

• 2 tbsp mayo 

• 1 cups panko breadcrumbs

• 1 tsp paprika

• 1 tsp garlic powder

• Salt & pepper to taste

• Vegetable oil for frying

For the Slaw:

• 1 cup shredded cabbage (red or green)

• ½ cup shredded carrot

• 2 tbsp mayonnaise

• 1 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• Salt & pepper to taste

For the Tartar Sauce:

• ½ cup mayonnaise

• 1 tbsp chopped pickles or relish

• 1 tsp pickle juice 

• ½ tsp Dijon mustard

• Dried dill or parsley (optional)

To Assemble:

• 4 burger buns, toasted

• Lettuce or arugula

• Tomato slices (optional)

• Side of British chips 

Instructions

1. Prep the Slaw

In a bowl, mix cabbage, carrots, mayo, vinegar, mustard, salt, and pepper. Set aside in the fridge — this will give the flavours time to meld while you prep everything else.

2. Make the Tartar Sauce

Combine mayo, chopped pickles, pickle juice, mustard, and herbs in a small bowl. Taste and adjust seasoning. Chill until ready to use.

3. Bread the Fish

Pat fish fillets dry and season with salt, pepper, paprika, and garlic powder (I cut mine in half to fit nicely into bun) Then take a pastry brush and brush on the mayo onto the fish fillets (this is a budget friendly egg wash) Once all cover in mayo, coat the fish in the panko mixture, pressing gently to adhere.

4. Fry the Fish

Heat about ½ inch of oil in a skillet over medium heat. Once hot, fry the fillets for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.

Tip: Want a lighter version? Bake the fish at 400°F (200°C) for 12–15 minutes, or air-fry at 375°F (190°C) for about 10 minutes, flipping halfway.

5. Assemble Your Burgers

Spread tartar sauce on the bottom half of each toasted bun. Layer with lettuce, crispy fish, tangy slaw, and extra tartar if you're feeling saucy. Top with the other bun half. 

This fish burger is proof that comfort food can still feel fresh and vibrant. Whether it’s for a casual weeknight dinner or a laid-back weekend lunch, this recipe brings restaurant-level flavour right to your home kitchen.

Let me know in the comments if you try it — and tag me if you post your burger pics!