Fried fish and tartare sauce burger recipe

26 ratings Rate
  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 703 calories / serving
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Combine the breadcrumbs in a shallow bowl, mixing well. Pre-heat the vegetable oil to 180°C in a large, heavy-based saucepan.

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.

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.

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.

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  • 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
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  • Energy 905kj 703kcal 35%
  • Fat 34.9g 50%
  • Saturates 4.7g 24%
  • Sugars 6.3g 7%
  • Salt 3.9g 65%

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


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