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Fried fish and tartare sauce burger recipe

Fried fish and tartare sauce burger recipe

29 ratings

A great summer alternative to a beef burger, this crispy fried fish burger is light and yet indulgent and perfect served with chunks of lemon for squeezing. Serve up on a platter for your next family gathering, or try for a midweek treat when you fancy something a little bit different. See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 703 calories / serving

Ingredients

  • 4 plain burger buns, split in half
  • a few parsley leaves, finely chopped
  • ½ lemon, cut into small chunks
  • 4 wooden skewers

For the fish

  • 1l vegetable oil, for deep-frying
  • 4 x 150g skinless cod fillets
  • 25g plain flour
  • 1 large egg, beaten
  • 75g panko breadcrumbs
  • 75g golden breadcrumbs
  • salt
  • pepper

For the sauce

  • 125ml low-fat plain yogurt
  • 125ml low-fat mayonnaise
  • 1tbsp baby capers, drained
  • 1tbsp gherkins, drained and finely chopped
  • 1 small shallot, finely chopped
  • 1tbsp lemon juice
  • salt
  • pepper
If you don't have cod, try using another white fish

Each serving contains

  • Energy

    905kj
    703kcal     35%

  • Fat

    35g 50%

  • Saturates

    5g 24%

  • Sugars

    6g 7%

  • Salt

    3.9g 65%

of the reference intake
Carbohydrate 66.6g Protein 29.2g Fibre 0.3g

Method

A great summer alternative to a beef burger. This crispy fried fish burger is light and will be your barbecue staple. Try seeving with a tangy tartare sauce.

  1. Combine the breadcrumbs in a shallow bowl, mixing well. Pre-heat the vegetable oil to 180°C in a large, heavy-based saucepan.
  2. Season the cod, then dust in the plain flour, shaking off any excess. Dip in the beaten egg, then roll in the breadcrumbs making sure each piece is covered evenly. Deep-fry in batches for 3-4 minutes until the breadcrumbs are golden brown in colour.
  3. Meanwhile, whisk together the mayonnaise, yogurt, lemon juice and seasoning until smooth. Fold through the remaining ingredients for the tartare sauce and set to one side. Remove the fish with a slotted spoon and drain on kitchen paper. Remove the fish when ready and spoon generous tablespoons of the tartare sauce on the bottom half of the burger buns. Top with a piece of the fried fish and sprinkle over a little of the chopped parsley.
  4. Place the top halves of the buns on top of the fish. Secure the burgers in place with the wooden skewers. Serve on plates with chunks of lemon on the side.

See more Fish recipes

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