How To Make Crispy Fish Burgers with Homemade Tartare Sauce
Crispy fish burgers really do make the ultimate weekend meal. Dolloped with home-made tartare sauce and served with crispy lemon pepper potato rounds. Super delicious, yet super simple! Enjoy.
Ingredients
- ¼ cup flour mixed with 1 tsp salt
- 1 egg
- ¼ cup milk
- 1 cup panko breadcrumbs
- 500-600g boneless, skinless white fish fillets
- 4 tbsp The Good Oil Extra Virgin Rapeseed Oil
- Coleslaw
4 brioche burger buns
Method
- Place flour and salt in a bowl, whisk egg and milk together in a second bowl.
- Add breadcrumbs to a third bowl.
- Season fish and cut in halves.
- Coat fish in flour mixture, followed by the egg mixture and lastly the breadcrumbs. Set aside on a clean board.
- Heat 2 tbsp of The Good Oil Extra Virgin Rapeseed Oil in a large fry-pan (preferably non-stick). Add half the fish and cook for about 2 minutes, each side, or until golden and cooked through.
- Drain on paper towels. Wipe pan clean, add the remaining oil and cook remaining fish as per above directions.
- Toast burger buns in oven for about 5 minutes, fill the buns with coleslaw, fish and pre-made tartare sauce.
- We used a store-bought coleslaw and dressed it with a little lemon juice and The Good Oil High Oleic Sunflower Oil.
Notes
Serve with Crispy Lemon Pepper Potato Rounds.
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The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point—perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.
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