Name: Crispy Fish Burgers with Homemade Tartare Sauce
Prep time: 10 min
Cook time: 8 min
Yield: 4 people
Cuisine: American
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; Homemade tartare sauce; Coleslaw; 4 brioche burger buns

Difficulty

Medium

Serves

4 people

Cooking time

18 minutes

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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
Homemade tartare sauce
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.

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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