Crispy fish burger
- Preparation 20 min
- Cooking 20 min
- Servings 4
- Freezing I do not suggest
Ads
🍔 The fish burger that rivals the best restaurants
This crispy fish burger delivers exactly what you’re looking for in a good fish burger: haddock fillet coated in a golden and light Panko breading, creamy and tangy homemade tartar sauce, crispy prosciutto and melting cheese. The breading stays crispy without being thick or heavy, the fish stays tender and juicy inside. It’s the kind of burger that makes you say “why would I order this at a restaurant when I can make it just as well at home”. Perfect for a weekend dinner, a burger night with friends, or when you want to impress with something really good.
🐟 The low-temperature frying technique that changes everything
Frying at 275-300°F rather than high temperature is the secret to a perfect golden breading without burning. This lower temperature allows the fish to cook through while developing that beautiful crispy crust. The homemade tartar sauce with capers, dill and French shallots brings that tangy freshness that balances the richness of the fried coating. Simple, spectacular, and it delivers every time.
Ads
Ads
🔪 Reduce Panko breadcrumbs to fine crumbs with your hands
Panko breadcrumbs straight from the box are too large and create a thick and heavy coating. Taking the time to reduce them to fine crumbs with your hands ensures a thin, crispy and delicate crust that doesn’t overwhelm the taste of the fish. It’s a small gesture that makes all the difference.
📐 Press the breadcrumbs firmly onto the fish before frying
Simply dipping in the breadcrumbs is not enough — you really need to press firmly with your hands so the coating adheres well. Otherwise, it partially detaches during frying and leaves bare spots. The pressure creates a uniform and solid layer.
⏱ Maintain oil between 275-300°F for perfect golden breading
Temperature too high burns the breadcrumbs before the fish is cooked. Temperature too low makes the coating soft and greasy. Aiming for 275-300°F allows even cooking with a golden and crispy crust. Using a thermometer removes all the stress.
❄️ Let drain on a rack rather than paper towels
Paper towels under fried fish create steam that softens the coating on the bottom. A rack allows air to circulate all around and keeps all the coating crispy. It’s a small trick that preserves that perfect texture.
🔥 Cook prosciutto in the oven rather than in a pan
The oven allows you to cook several slices evenly at the same time and frees your hands to handle the frying. The prosciutto becomes uniformly crispy without burnt spots. Ten minutes at 375°F transforms soft prosciutto into perfect crispy chips.
Tartar sauce
- ½ cup (125 ml) mayonnaise
- 2 tbsp (30 ml) sweet relish
- 2 tbsp (30 ml) capers finely chopped
- 2 tbsp (30 ml) French shallots finely chopped
- 1 tbsp (15 ml) fresh dill finely chopped
- ½ tbsp (7.5 ml) lemon juice
- 1 tsp (5 ml) Dijon mustard
- Salt and freshly ground pepper
Burgers
- 8 slices prosciutto
- 1 cup (250 ml) Panko breadcrumbs reduced to fine crumbs with your hands
- ½ tsp (2.5 ml) Italian spices
- 2 large eggs
- 400 g (14 oz) haddock fillets separated into 4 pieces
- Canola oil
- 4 brioche hamburger buns
- 4 thick slices orange cheese
- Salt and freshly ground pepper
Ads
Preparation
- In a bowl, put all the ingredients for the tartar sauce (mayonnaise, relish, capers, shallots, dill, lemon juice and Dijon mustard). Salt, pepper and mix well. Reserve in the fridge.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the prosciutto on the sheet and bake for about 10 minutes, or until the prosciutto is crispy. Set aside.
- In a large plate with high edges, put the Panko breadcrumbs, Italian spices, salt and pepper, then mix.
- In a large bowl, beat the eggs.
- Dip a piece of fish in the beaten eggs and shake to remove excess. Dip in the breadcrumb mixture and press firmly to make as much stick as possible. Place on a plate and set aside. Repeat with the remaining fish.
- In a saucepan, put about 1 inch (2.5 cm) of canola oil and heat over medium heat for 5 to 10 minutes. The oil should reach about 275-300°F (135-150°C) to give a nice golden color without burning.
- Place one or two pieces of fish in the oil and cook for 2 to 3 minutes per side until the fish is well browned. Remove from the oil with a slotted spoon, place on a rack and let drain. Repeat with the remaining fish.
- Assemble the burgers by spreading the tartar sauce inside the brioche buns. Place the fish pieces, add the cheese and crispy prosciutto, and close with the top bun.
Yes, cod, tilapia, halibut or even salmon work very well. Look for a firm-fleshed fish that doesn’t fall apart easily when cooked. Haddock has a mild flavor and perfect texture, but the alternatives are delicious.
Yes, preheat the oven to 425°F (220°C), place the breaded pieces on a rack over a sheet pan, spray with oil and bake 12-15 minutes turning halfway through. The result will be crispy but less golden and rich than fried.
The tartar sauce can be prepared up to 3 days in advance. The breaded fish can be prepared a few hours in advance and kept in the fridge. Fry just before serving to preserve the crispy texture — the coating softens quickly once cooked.
Absolutely. Sharp cheddar, Swiss, provolone or even cheese curds work well. Classic orange cheese remains the traditional option for an American fish burger, but the alternatives bring interesting flavors.
Yes, freeze raw breaded fillets on a tray until solid, then transfer to an airtight bag. Keep up to 2 months. Fry directly from frozen adding 1 to 2 minutes per side. Perfect for having crispy fish burgers ready anytime.
Ads
Ads
Ads
Ads
Ads