A simple, yet delicious fish burger! Three elements make it: a fluffy, buttery brioche bun, a lovely piece of white fish fillet and homemade tartar sauce. In our opinion, this is a better version of a famous fillet-o-fish burger! Serve with some fries for the ultimate fast-food experience at home!
I am told that nobody orders a fillet-o-fish from a McDonald’s menu. Well, they’re wrong! I know for a fact that Fillet-o-Fish is one of my Top 2 choices when we grab a bite to eat at services on a long trip. Since we haven’t done a long trip in a while, nor have we visited any Fast Food restaurants in over a year, I decided to have a mini-franchise of it in my own kitchen. And the first order was a fillet-o-fish with a side of potato wedges!
I am not a copycat, however, and my fillet-o-fish isn’t the replica of a well-known burger, but if anything, for me, it’s better. It is healthier, it is a lot more filling and it tastes homemade with love. Hopefully, no one will take offence, but we have replaced the pasteurised American cheese slice that’s traditionally served in a fillet-o-fish with some grated cheddar. It adds a lot more flavour, and we much prefer it to processed cheese slices.
How to Make our Fish Burger at Home?
Mix all the ingredients for the tartar sauce in a small bowl: 70 g mayonnaise, 1 tsp finely chopped capers, 1 small finely chopped gherkin, ½ tsp dried dill, 1 tsp lemon juice, 1 sprig of finely chopped tarragon and 1 tsp of chopped chives. Season with salt and pepper and keep in the fridge until your burgers are ready to be assembled.
Whisk an egg and half a tbsp of water in a shallow bowl. Place the breadcrumbs in a separate bowl.
Cut your fish (we used pollock) into portions. They should be 1-1.5cm thick, ideally. But if you have thin pollock fillets, you can simply stack a couple of pieces instead. Dip each portion into the egg mixture and let excess drip off. Then cover in breadcrumbs. Repeat with the other fish fillet.
Heat about 1/2 cm of oil in a small frying pan. Shallow fry fish for about 3 minutes on each side. Transfer to a plate lined with paper towels, and sprinkle with salt.
Whilst the fish is cooking, grate the cheese. Scatter the cheese on the bottom halves of the brioche buns. Place them and the top halves in the preheated oven (or under the grill) for a minute, until the edges are starting to brown and the cheese has melted. Top the cheesy bottom brioche half with the fried fish. Spoon half of the tartar sauce and top with the lettuce. Cover with the top half of the bun.
Serve with some french fries/ potato wedges and the remaining tartar sauce!
For other burger and sandwich ideas, have a look at our recipes below:
- Ultimate Halloumi Burger with Chimichurri Relish
- Vegan Coronation Chickpea Sandwich
- Aubergine & Halloumi Panini
Homemade Fish Burger With Tartar Sauce
Ingredients
- 2 white fish fillets cod, haddock or pollock
- 1 egg small
- 50 g breadcrumbs
- 2 brioche buns cut in half
- 2 lettuce leaves shredded
- 20 g cheddar grated
For Tartar Sauce:
- 70 g mayonnaise
- 1 tsp capers finely chopped
- 1 small gherkin finely chopped
- ½ tsp dried dill
- 1 tsp lemon juice
- 1 sprig of tarragon finely chopped, optional
- 1 tsp chopped chives
- salt and pepper
Instructions
- Mix all the ingredients for the tartar sauce in a small bowl. Season with salt and pepper and keep in the fridge until your burgers are ready to be assembled.
- Whisk an egg and half a tablespoon of water in a shallow bowl. Place the breadcrumbs in a separate bowl.
- Cut your fish (we used pollock) into portions. They should be 1-1.5cm thick, ideally. But if you have thin pollock fillets, you can simply stack a couple of pieces instead. Dip each portion into the egg mixture and let excess drip off. Then cover in breadcrumbs. Repeat with the other fish fillet.
- Heat about 1/2 cm of oil in a small frying pan. Fry fish for about 3 minutes on each side. Transfer to a plate lined with paper towels, and sprinkle with salt.
- Scatter the cheese on the bottom halves of the brioche buns. Place them and the top halves in the preheated oven (or under the grill) for a minute, until the edges are starting to brown and the cheese has melted. Top the cheesy bottom brioche half with the fried fish. Spoon half of the tartar sauce and top with the lettuce. Cover with the top half of the bun.
- Serve with some french fries and the remaining tartar sauce!
Nutrition
