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Crispy fish burger served with fresh toppings and fries

Crispy Fish Burger

A quick and easy recipe for a crispy fish burger with melty cheese and a rich, tangy sauce, perfect for any weeknight dinner or spontaneous lunch craving.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Fast Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Fish and Coating
  • 4 pieces fish filets (Alaska pollock or cod)
  • 50 g breadcrumbs or panko
  • 1 large egg, beaten
  • 50 g all-purpose flour
  • Oil for frying
Burger Sauce
  • 4 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 1 small onion, finely chopped
  • 2 pieces pickles, finely chopped
  • 1 teaspoon lemon juice
  • 1 tablespoon pickle juice
  • Chopped dill (optional)
  • Salt and pepper to taste
Assembly Ingredients
  • 4 pieces soft brioche or hamburger buns
  • 4 leaves iceberg lettuce
  • 4 slices melting cheese (like cheddar)

Method
 

Preparation
  1. Coat the fish: Start by coating the fish filets in flour. Then, dip them into the beaten egg, letting any excess drip off.
  2. Breadcrumbs: Press the filets into the breadcrumbs or panko, ensuring they’re covered nicely.
Cooking
  1. Fry, Fry, Fry: Heat some oil in a pan and fry the filets until they’re crispy and golden brown—usually about 4–5 minutes per side.
Sauce Preparation
  1. Make the sauce: In a bowl, mix mayonnaise, yogurt, onion, pickles, lemon juice, and pickle juice. Season with salt and pepper. Pop it in the fridge until you need it.
Assembly
  1. Toast the buns: Slice your buns in half and lightly toast the insides in a pan or on the grill.
  2. Assemble the burgers: On the bottom half of each bun, place a slice of cheese, followed by the crispy fish filet. Generously spoon the prepared sauce over the fish, top with a leaf of lettuce, and cover with the bun's top half.

Notes

For extra crunch, consider double-breading by dipping in egg and breadcrumbs a second time before frying. Leftovers can be stored in an airtight container in the fridge for up to two days.