Bring the fish and chip shop home with these crumbed fish burgers finished off with creamy, homemade tartare sauce.
This period in self-isolation has made me realise that my main hobbies are going out to restaurants, cafes and being at eateries in general. While I really miss being outside, staying home is the best thing we can do for everyone right now. So, bringing the restaurant into the kitchen is what has to be done.
While we spend more inside, keeping meals exciting and different each day is important. Not only will it keep you from food fatigue (getting sick of the same food), but it ensures your diet contains a variety of different, healthy ingredients. Further to this, if you have children, introducing new, more adventurous foods can encourage a bolder palate in the future.
This weekend has been warm, sunny and breezy. Some would say the perfect weather to be by the beachside eating a bun filled with a crumbed fish and homemade, zesty tartare sauce. If this sounds like something you want, read on. Fish burgers are so simple and easy to make, but incredibly moreish. I love burgers and these are more on the lighter side, served with fresh lettuce in a brioche bun.
Fish Burgers with Homemade Tartare
Bring the fish and chip shop home with these crumbed fish burgers finished off with creamy, homemade tartare sauce.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 4 serves 1x
- Category: Savoury
- Cuisine: Seafood
Ingredients
- 2 large snapper fillets
- ½ cup plain flour
- 1 egg, lightly whisked
- ½ cup breadcrumbs
- ¼ cup vegetable oil
- 4 brioche buns
- Cos lettuce leaves
Tartare Sauce
- ½ cup high quality mayonnaise
- 1 small pickle or gherkin, finely diced
- 1 tsp pickle juice
- 1 tbsp capers, finely diced
- 1 tbsp parsley, finely diced
- 1 tsp fresh or dried dill
- Zest of 1 lemon
- ½ tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Heat oil in a frypan oven a medium to high heat.
- Slice snapper fillets in half to make four serves. Dip each in flour, egg and breadcrumbs. Place into hot oil. Cook on both sides until golden and crispy, before removing and placing on to a plate with paper towel to drain.
- For the tartare: In a bowl, combine all ingredients.
- To assemble burgers, place down cos lettuce, crumbed fish fillet, a couple of tablespoons of tartare sauce and the top of the burger bun. Serve straight away.
Notes
- Any white-fleshed fish would work for these burgers
- Light mayonnaise can be subbed in for whole egg, however a high quality mayonnaise will elevate the taste of your tartare
- Another lighter tartare option: use one quarter cup whole egg mayonnaise with one quarter cup plain Greek yoghurt.
Looking for more ‘restaurant at home’ lunch ideas? Try my tomato vodka pasta or spinach, artichoke and ricotta pie.
