Crunchy fish burgers

Crunchy fish burgers

(3) Rate it

  • 0:50 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Tuck into these crunchy fish burgers loaded with pickled beetroot, dill mayo and rocket.

Featured in
Burger recipes, Family dinner recipes


  • 1/2 cup (75g) plain flour
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked
  • 1/2 cup (50g) dried breadcrumbs
  • 1/2 cup (85g) cornmeal (polenta)
  • 2 teaspoons lemon rind, finely grated
  • 4 (about 150g each) white fish fillets (such as Australian or New Zealand pink ling), halved crossways
  • 1/2 cup (150g) whole-egg mayonnaise
  • 1 tablespoon drained capers, coarsely chopped
  • 1 tablespoon dill, finely chopped
  • Vegetable oil, to shallow-fry
  • 50g baby rocket leaves
  • 1 baby fennel, finely shaved
  • 4 soft hamburger rolls, split
  • Oven-baked chips, to serve
  • Lemon wedges, to serve

Pickled beetroot

  • 2 large beetroot, peeled, cut into matchsticks
  • 2 tablespoons red wine vinegar
  • 2 teaspoons caster sugar
  • 1 teaspoon salt
  • 2 tablespoon dill sprigs


  • Step 1
    Place the flour and egg in separate shallow bowls. Combine the breadcrumbs, cornmeal and lemon rind in a separate shallow bowl. Season. Lightly coat 1 piece of fish in the flour. Dip in the egg and then the breadcrumb mixture to evenly coat. Place on a plate. Repeat with remaining fish pieces. Place in the fridge for 30 mins to rest.
  • Step 2
    Meanwhile, to make the pickled beetroot, combine the beetroot, vinegar, sugar and salt in a medium bowl. Set aside for 30 mins to pickle. Rinse under cold water. Drain well. Add the dill and toss to combine.
  • Step 3
    Combine the mayonnaise, capers and dill in a small bowl. Season.
  • Step 4
    Heat the oil in a large saucepan over medium-high heat. Cook the fish for 2-3 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel.
  • Step 5
    Combine the rocket and fennel in a medium bowl. Place the rolls on serving plates. Spread the roll bases with half the mayonnaise mixture. Top with the rocket mixture, fish, pickled beetroot and the remaining mayonnaise mixture. Sandwich with the roll tops. Serve fish burgers immediately with the oven-baked chips and lemon wedges.

  • High fibre
  • Low carb


  • 4623 kj


  • 56g

    Fat Total

  • 8g

    Saturated Fat

  • 10g


  • 44g


  • 1471mg


  • 14g

    Carbs (sugar)

  • 102g

    Carbs (total)

All nutrition values are per serve
  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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