Fish burger on raisin brioche bun
- Preparation 1 h
- Refrigeration 10 min
- Cooking 35 min
- Servings 4
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🏝️ The crazy burger inspired by a trip to Bermuda
This recipe for fish burger on raisin brioche bun is a treasured memory from a trip to Bermuda in 2016. William was barely a year and a half old, Éloi was still in mommy’s belly, and we were in a small local snack bar restaurant. I saw this STRANGE sandwich on the menu all week, RAISIN brioche bun + fried fish + tartar sauce, and I thought the combination sounded frankly weird. On my last day there, I finally dared to try it. First bite, mind blown: the sweetness of the raisins with the crispy fried fish and the tangy tartar sauce, it’s an unlikely trio but perfectly balanced. It became an obsession. Back in Quebec, I did research, tests, and finally reproduced my homemade version. Faithful to the legendary Bermuda fish sandwich, but with my own touch.
🍞 The three elements to master for a legendary burger
First element: the homemade RAISIN BRIOCHE BUN. It’s the heart of the recipe, what sets this burger apart from everything you’ve ever eaten. The cinnamon in the dough and the raisins integrated directly (not soaked) give a sweet-spicy bread that contrasts beautifully with the saltiness of the fried fish. You can try with store-bought brioche, but it won’t be the same thing. Second element: the complete homemade TARTAR SAUCE with sweet relish, capers, shallot and fresh dill. The fresh acidity perfectly balances the richness of the frying. Third element: the BEER BATTER. Unibroue’s Blonde de Chambly gives a light and crispy batter, but any strong Belgian-style blonde beer does the job. And for frying, aim for precisely 180°C (350°F) with an oil thermometer. Without that, you’re playing roulette.
🎉 The luxury recipe to impress or treat yourself
This fish burger on raisin brioche bun is exactly the kind of recipe for entertaining friends that leaves a lasting impression. Not a weeknight recipe. It’s a recipe that requires effort (making the bread, making the sauce, doing the frying), so save it for a Saturday night when you want to impress or to treat yourself to something completely out of the ordinary. Guests will think I’m crazy when you explain the combo to them, but at the first bite, they’ll understand. Practical tip: prepare the brioche buns in advance or the day before (they freeze well too). On the day, you only need to make the tartar sauce and do the frying for spectacular service.
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🍞 Homemade raisin brioche bun, not store-bought
This is the heart of the recipe. Store-bought brioche does NOT give the same result. The freshness of homemade bread, the sweet-spicy side of cinnamon and raisins, it radically changes the burger. The dough is easy to make with instant yeast in a packet and 5 minutes of kneading. Form your 8 balls, rest 10 minutes, brush with egg, sprinkle with cinnamon, and in the oven. You can prepare them in advance or the day before, they freeze well too for next times.
🌡️ Oil thermometer for frying, MANDATORY
Precisely 180°C (350°F) for frying the fish. Too cold, the fish absorbs oil and becomes greasy. Too hot, the batter burns before the fish is cooked. If you don’t have a deep fryer, a candy thermometer or oil thermometer is non-negotiable in a saucepan. Waiting for the temperature to return to 180°C between each cooking also prevents the fish from sinking to the bottom.
🐟 Frozen fish OK, thaw gently and pat dry well
I often buy frozen fish for this recipe. It’s more convenient, I can choose the quantity I want, and the quality is good. Method: place the bag in cold water for 15-20 minutes to thaw, then pat ABUNDANTLY with paper towels. Wet fish gives batter that doesn’t stick and lots of oil splatter. Otherwise, go to the fish market for ultimate quality.
🍺 Blonde de Chambly or other strong Belgian blonde
Unibroue’s Blonde de Chambly gives a light, crispy and flavorful batter. If you can’t find it, any other strong Belgian-style blonde beer does the job (Maudite, Fin du Monde also possible but more intense). Beer brings lightness to the batter thanks to its bubbles. No water or milk instead.
🥄 Homemade tartar sauce with homemade mayo if possible
Commercial mayonnaise (Hellmann’s, Kraft) does the job, but if you want to push the recipe to another level, make my Homemade mayonnaise as a base. The result is incomparable. The tartar sauce is made in 5 minutes in a bowl. Combine everything and refrigerate while you prepare the rest.
🧀 Swiss cheese, Bermuda tradition
Swiss cheese is exactly what I was served in Bermuda. That’s what makes it authentic. Its mild and melting side complements the other flavors without dominating. Thin slices, placed on the hot fish so they melt slightly.
🍳 Neutral oil for frying (canola, peanut)
For frying, take the cheapest AND neutral oil. Often canola or peanut. Avoid olive oil which burns at high temperature and gives too pronounced a taste. The quantity: 8 cm (3 in) height in the saucepan so the fish floats and cooks evenly.
✅ What to serve with my fish burger on raisin brioche bun?
This burger is already a complete meal in itself, but to make this recipe a real restaurant-style feast, serve it with my Air Fryer French fries or my Creamy coleslaw with pancetta for the classic fish & chips combo. For a lighter meal, serve with my salade de roquette au balsamique blanc which balances the richness of the frying with its peppery freshness.
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Tartar sauce
- 1 cup (250 ml) mayonnaise
- ¼ cup (60 ml) sweet relish
- ¼ cup (60 ml) capers, finely chopped
- ¼ cup (60 ml) shallots, finely chopped
- 2 tsp (10 ml) Dijon mustard
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) fresh dill, finely chopped
- Salt and freshly ground pepper
Raisin brioche buns
- 1 ¼ cup (310 ml) warm milk
- 3 tbsp (45 ml) sugar
- 2 tbsp (30 ml) instant yeast
- ⅓ cup (80 ml) salted butter, melted
- 1 large egg
- 3 ¼ cups (810 ml) unbleached all-purpose flour, plus extra for kneading
- ½ cup (125 ml) raisins
- 1 tsp (5 ml) cinnamon, plus extra for garnish
- A good pinch of salt
- 1 beaten egg
Batter
- Vegetable oil (for frying)
- ¾ cup (190 ml) all-purpose flour
- ½ cup (125 ml) tempura mix
- 1 ¼ cup (310 ml) Unibroue Blonde de Chambly beer (or another strong blonde beer)
- 1 tsp (5 ml) dried thyme
- Salt and freshly ground pepper
Fish burgers
- All-purpose flour
- 800 g (1 ¾ lb) firm white fish (haddock, tilapia) in small thin fillets
- Boston lettuce
- Swiss cheese slices
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Preparation
- Preheat oven to 220°C (425°F).
Tartar sauce
- In a small bowl, mix all tartar sauce ingredients and refrigerate.
Raisin brioche buns
- In a large bowl, combine milk, sugar, yeast, butter and egg. Mix well with a whisk to completely dissolve the yeast.
- Add flour, raisins, cinnamon and salt, then mix well to obtain a dough. Transfer to a well-floured work surface and knead for 5 minutes, adding flour a little at a time, until the dough no longer sticks to your hands.
- Cover a large baking sheet with parchment paper. Divide the dough into 8 pieces and form round balls. Place the balls on the sheet, cover with plastic wrap and let rest for 10 minutes.
- Remove plastic wrap, brush the tops of the balls with beaten egg and lightly sprinkle with cinnamon.
- Bake for 10 to 12 minutes or until the buns are golden brown on top. Remove from oven and let rest a few minutes before cutting in half.
Batter
- In a large saucepan (or deep fryer), pour vegetable oil to a height of 8 cm (3 in) and heat until it reaches 180°C (350°F).
- In a large bowl, mix the batter ingredients. If the mixture is too thick, add a little beer. Set aside.
- Preheat oven to 100°C (200°F).
Fish burgers
- Spread 1 cup (250 ml) of flour in a large shallow dish. Coat the fish fillets on both sides to coat well.
- Then dip the fish fillets in the batter and remove excess by lightly rubbing them on the edge of the bowl. Immediately place the fish fillets in the hot oil, a small amount at a time, and fry for 6 to 8 minutes or until golden brown. Repeat for the other fillets as they are coated with batter. (It’s best to wait for the oil temperature to return to 180°C / 350°F between each cooking to prevent the fish from sinking to the bottom of the oil bath.)
- Place the fried fillets on paper towel to remove excess fat. Put a rack on a baking sheet, place the fish fillets on it and keep warm in the oven.
- To assemble these crazy burgers, spread a generous amount of tartar sauce on the bottom and top halves of the buns, then garnish with a few lettuce leaves. Add a slice of Swiss cheese, a few crispy fish fillets and close the burgers. Good luck not getting messy!
You can, but the result won’t be the same. The homemade raisin brioche is the HEART of this recipe. Its sweet-spicy cinnamon and raisin side is what makes this burger legendary. If you really don’t have time, look for quality bakery brioche (not generic grocery store) and add rehydrated raisins as garnish. Otherwise, prepare the buns in advance. They freeze well.
Haddock and tilapia are my first choices. Firm, white flesh that holds well when fried. Cod or pangasius also work very well. Avoid fatty fish (salmon, trout) that fall apart when fried. You can buy fresh from the fish market for the best quality, or frozen for more convenience. Thaw gently and pat dry well before battering.
At this temperature, the batter cooks quickly and forms a golden crispy crust that prevents the fish from absorbing oil. Too cold (below 170°C), the fish becomes greasy and soft. Too hot (above 190°C), the batter burns before the fish cooks through. An oil or candy thermometer is MANDATORY if you’re cooking in a saucepan. The fryer controls this automatically.
Yes, any other strong Belgian-style blonde beer does the job. Maudite or Fin du Monde from Unibroue also work, just a bit more intense. However, avoid bland beers (Bud, Coors) that bring nothing to the batter, or very hoppy IPAs that would make the batter bitter. Beer brings lightness thanks to its bubbles. Don’t use flat water instead.
For a classic fish & chips combo, serve my fish burger on raisin brioche bun with my frites au air fryer or my salade de chou coleslaw crémeuse avec pancetta. For a lighter meal, serve with my salade de roquette au balsamique blanc.
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