These juicy Filet-O-Fish-style fish burgers are a quick, deeply satisfying take on homemade fast food. Tender white fish in a light panko crust, melted cheddar, pillowy buns and a lively tartar sauce create a beautifully balanced bite that disappears far too quickly.
Ingredients for the patties and assembly
- Burger buns — 4 pcs.
- White fish fillets (cod, hake, pollock) — 600g (1 lb 5 oz)
- All-purpose flour — 80g (2/3 cup)
- Eggs — 2 pcs.
- Panko breadcrumbs — 120g (2 1/2 cups)
- Salt — 1 tsp.
- Black pepper — 1/2 tsp.
- Sweet paprika — 1 tsp.
- Garlic powder — 1/2 tsp.
- Vegetable oil for frying — 150ml (2/3 cup)
- Cheddar cheese slices — 4 pcs.
- Lettuce leaves — 4 pcs.
- Pickles, sliced into rounds — 80g (2 3/4 oz)
Ingredients for the tartar sauce
- Mayonnaise — 120g (1/2 cup)
- Thick yogurt or 15% sour cream — 60g (1/4 cup)
- Pickles, finely chopped — 40g (1 1/2 oz)
- Capers, finely chopped — 20g (0.7 oz)
- Lemon juice — 1 tbsp.
- Dijon mustard — 1 tsp.
- Fresh dill, chopped — 1 tbsp.
- Sugar — 1/2 tsp.
- Salt — 1/4 tsp.
How to make it
- Prepare the fish: pat the fillets dry with paper towels and cut into rectangles to match the size of the buns.
- Mix the salt, pepper, paprika and garlic powder. Season the fish on all sides.
- Set up your breading station: flour in one bowl, beaten eggs in the second, panko in the third.
- Coat each piece of fish in flour, dip into the egg, then press into the panko, gently packing on the crumbs.
- Heat the oil in a skillet to 170–180°C (340–356°F). Fry the fish in batches for 2–3 minutes per side, until crisp and golden and the fish is cooked through. Transfer to a rack or paper towels to drain excess oil.
- Make the sauce: combine the mayonnaise, yogurt, chopped pickles and capers, lemon juice, mustard, dill, sugar and salt. Stir until smooth and well blended.
- Split the buns and toast the cut sides lightly in a dry skillet or in the oven.
- Assemble the burger: spread a generous spoonful of sauce on the bottom bun, add lettuce, the fish patty, a slice of cheddar, pickle rounds, a little more sauce and finish with the top bun.
- Serve immediately while the crust is still crisp and the cheese is soft and gently melty.
Nutritional value
| Calories | 560 kcal |
| Protein | 30 g |
| Fat | 28 g |
| Carbohydrates | 50 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 1200 mg |
| Serving size | 1 burger |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- For the crispiest crust, use panko and fry at a steady oil temperature; keep an eye on the heat with a thermometer.
- If you want a lighter version, bake at 200°C (392°F) for 12–15 minutes, turning once and brushing lightly with oil.
- Cheddar can be swapped for Gouda or mozzarella, and the lettuce for iceberg or romaine.
- Add a little smoky depth with a pinch of smoked paprika in the breading or a drop of chili sauce in the tartar sauce.
- The buns are best lightly toasted so they hold the sauce and keep their texture.
Frequently asked questions
Can I bake the fish patties instead of frying them?
Yes. Bake at 200°C (392°F) for 12–15 minutes until golden, turning halfway through and brushing the surface lightly with oil for better browning.
What fish works best for these burgers?
Choose a firm white fish with no small bones: cod, hake, pollock or haddock all work well. Either chilled fillets or properly thawed pieces are suitable.
What can I use instead of panko?
Use coarse breadcrumbs, lightly crushed cornflakes, or make a tempura-style coating — all will give you a crisp, satisfying crust.