Crispy fish burger

Mag Mayo
In collaboration
with Mag Mayo
  • Preparation 20 min
  • Cooking 20 min
  • Servings 4
  • Freezing I do not suggest


Tartar sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons sweet relish
  • 2 tablespoons capers, finely chopped
  • 2 tablespoons French shallots, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1/2 tablespoon lemon juice
  • 1 teaspoon Dijon mustard


  • 8 slices prosciutto
  • 1 cup Panko breadcrumbs, finely crushed with your hands
  • 1/2 teaspoon Italian spices
  • 2 large eggs
  • 400 g haddock fillets, separated into 4 pieces
  • Canola oil
  • 4 brioche hamburger buns
  • 4 thick slices of American cheese



  • In a bowl, put the ingredients for the tartar sauce, season with salt and pepper and mix. Reserve in the fridge.
  • Preheat the oven to 375°F. Cover a baking sheet with parchment paper.
  • Place the prosciutto on the baking sheet and bake for about 10 minutes, or until the prosciutto is crispy.
  • In a large plate with high edges, put the breadcrumbs, Italian spices, season with salt and pepper and mix
  • In a large bowl, put the eggs and beat.
  • Dip a piece of fish in the eggs and shake to remove the excess. Dip in the breadcrumb mixture and press down to stick as much as possible. Place on a plate and set aside. Repeat with the rest of the fish.
  • In a saucepan, put about 1” of canola oil and heat over medium heat for 5 to 10 minutes. The goal is for the oil to be at a low temperature in order to give a beautiful golden colour or about 275°F / 300°F.
  • Place one or two pieces of fish in the oil and cook, 2 to 3 minutes per side, until the fish is golden brown. Remove from the oil with a slotted spoon, place on a wire rack and let it drain. Repeat for the rest of the fish.
  • Assemble your burgers! Spread the tartar sauce inside the buns and place the pieces of fish. Add the cheese and prosciutto and close with the top bun. Enjoy your lunch !