Crumbed Fish Burgers with Tartare Sauce – A Crispy, Flavor-Packed Bite
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Upgrade your burger night with these Crumbed Fish Burgers with Tartare Sauce—a crispy, golden fish fillet, fresh salad, and a generous dollop of homemade tartare sauce, all tucked into a soft bun. This easy homemade fish burger is a delicious alternative to classic beef burgers, bringing light, fresh flavors with a satisfying crunch.
Why You’ll Love This Recipe:
✔️ Crispy & Delicious – Golden, crunchy fish fillets with a tangy tartare sauce.
✔️ Healthier Than Takeout – Fresh ingredients, less oil, and full control over flavors.
✔️ Quick & Easy – Perfect for a weeknight dinner or casual weekend meal.
✔️ Customizable – Add extra toppings like avocado, cheese, or pickles!
Serve your homemade fish burger with crispy fries, a side salad, or even some coleslaw for the ultimate fish and chip shop experience—right at home!
Ingredients
- 3-4 fillets of Fish, enough for 4 burgers. i.e. blue cod, snapper, tarakihi, gurnard
- 1 cup Panko breadcrumbs
- ½ cup White Flour
- 2 Eggs
- Salt and pepper
- 4 tablespoons of oil for frying, I use vegetable or canola oil (have more on hand if needed)
- 4 Burger Buns, I like to use brioche burger buns
- 4 slices of Burger Cheese – I use dairy works cheddar slices but any cheese is great
- 4 tablespoons Tartare Sauce
- ¼ Iceberg lettuce, Shredded
- butter to spread on buns
I hope you love this recipe as much as I do, be sure to check out my Best Ever Beef Burgers as well 🙂
Onto my recipe for Crumbed Fish Burgers with Tartare Sauce
Crumbed Fish Burgers with Tartare Sauce
An easy take on a classic burger.
Ingredients
- 3-4 fillets of fish enough for four burgers (blue cod, snapper, tarakihi, gurnard)
- 1 cup panko breadcrumbs
- ½ cup white flour
- 2 eggs
- salt and pepper
- 4 tbsp oil for frying I use vegetable oil or canola oil (have more on hand if needed)
- 2 burger buns I love brioch buns
- 4 slices burger cheese I like to use dairy works cheddar slices but any chees is great
- 4 tbsp tartare sauce see notes
- ¼ iceburg lettuce shredded
- butter to spread on buns
Instructions
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Take the fillets of fish and check for any bones. Cut into pieces that will fit the burger buns. Around palm size.
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Put the flour on a plate and season with salt and pepper, mix well.
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Place the eggs in a bowl and whisk. Put the panko crumbs on a plate.
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Take a piece of fish and dip in the flour, shake off excess, then dip in the egg, then into the panko crumb, then put on a plate. Repeat until all fish is crumbed.
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Get all elements ready so that once the fish is cooked you are ready to plate up.
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Grill your burger buns and prepare any sides. Place a frying pan over a medium heat and add the oil.
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Once hot add the fish, you may need to do this in batches.
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Fry until golden on each side and cooked through, around 2 minutes each side. Season well.
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Remove from the pan and place on a plate lined with a paper towel.
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If you need to keep this warm while you do another batch of fish, place in the oven on a low heat.
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To assemble butter the top and bottom of the buns.
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Add lettuce, then burger cheese and then the fish fillets, top with tartare sauce and top with the top bun.
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Serve straight away with your favourite sides, either a salad or fries works well in our house.
Recipe Notes
TIME SAVING NOTES
Prep veg in advance: You can cut the vegetables up the night before or in the morning.
BUDGET NOTES
Drumsticks are often far most cost effective than other cuts of chicken, just make sure they are cooked through upon serving.
Seasonal Veg: Use vegetables that are in season, for this recipe you can use zucchini, asparagus, bok choy, capsicum or mushrooms.
PROTEIN SWAPS
Swap Fish for Chicken: You could make this with firm fish fillets like monk fish.
Swap veg for Chicken: to make it vegetarian you could use root vegetables like potatoes, kumara or parsnip instead of chicken, add this at the beginning with the carrots.
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