Crispy Fish Burger Recipe
Make Crispy Fish Burger Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish Burger Patties
Breading Station
Sauce & Toppings
Method
Fish Burger Patties
- 1
Prepare fish
Pat the fish fillets dry with paper towels and cut into 1-inch pieces. Keep cold.
- 2
Pulse to mince
Working in a food processor in 2 short pulses, pulse the fish with 2 tablespoons cold water until coarsely minced but not pureed (you want visible flakes that hold together). Do not overprocess — total processing time should be 10–15 seconds.
- 3
Mix patty ingredients
Transfer the minced fish to a bowl. Add 1 beaten egg, 1 cup panko, finely chopped shallot, parsley, 1 tsp Dijon, lemon zest, 1 tsp kosher salt, and 1/2 tsp black pepper. Fold gently until combined; the mixture should hold together when pressed. If too wet, add up to 2 tablespoons more panko. If too dry, add a teaspoon of water or whisked egg.
- 4
Form patties
Divide the mixture into 4 equal portions (about 4–5 oz each). Shape each into a 3.5–4-inch wide patty about 1/2-inch thick. Place patties on a tray and refrigerate for 15–30 minutes to firm up (this helps them hold during frying).
Breading Station
- 5
Set up breading
Set three shallow dishes: one with 1/2 cup flour seasoned with 1/4 tsp salt and 1/4 tsp pepper, one with the 2 beaten eggs, and one with 1 cup panko mixed with 1/2 tsp smoked paprika (if using).
- 6
Bread the patties
Working one at a time, dredge a chilled patty in seasoned flour, shaking off excess. Dip into beaten eggs, letting excess drip back to the bowl. Press into panko to coat both sides firmly. Transfer to a plate and repeat. For extra-crispy result, double-dip: egg again and a second panko press for a thicker crust.
- 7
Rest before frying
Let breaded patties rest on a wire rack or plate for 10 minutes in the refrigerator; this helps the coating adhere and prevents flaking when frying.
Frying & Assembly
- 8
Heat oil
Pour 1/2 cup neutral oil into a large skillet to come about 1/8–1/4 inch deep. Heat over medium-high until shimmering and a pinch of breadcrumbs sizzles immediately (about 350°F if using a thermometer).
- 9
Fry patties
Working in batches without overcrowding, place patties in the hot oil. Fry 3–4 minutes per side until golden brown and an instant-read thermometer in the center reads 140–145°F, or until exterior is crisp and interior opaque. Adjust heat as needed to avoid burning; lower to medium if browning too fast. Transfer cooked patties to a paper-towel-lined plate or wire rack and keep warm in a low oven (200°F) while you fry remaining patties.
- 10
Make sauce
While patties fry, whisk together 1/2 cup mayonnaise, 2 tablespoons yogurt or sour cream, 1 tablespoon lemon juice, 1 teaspoon chopped capers (if using), 1/2 teaspoon Dijon, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning or lemon to preference.
- 11
Toast buns & prepare toppings
Spread softened butter on cut sides of the 4 buns. Toast buttered sides in a clean skillet over medium heat until golden, about 1–2 minutes per side, or toast in oven/air fryer. Lay out lettuce leaves, tomato slices, and sliced red onion.
- 12
Assemble burgers
Spread about 1–2 tablespoons of the prepared sauce on the bottom half of each toasted bun. Place a lettuce leaf, then a crispy fish patty, top with a spoonful of sauce, tomato slice(s), and red onion. Finish with top bun. Serve immediately with lemon wedges on the side for squeezing over the fish.