Panko-Crusted Fish Burgers with Lemon-Dill Tartar Sauce


Panko-Crusted Fish Burgers with Lemon-Dill Tartar Sauce 

Makes 4 burgers 

For the panko-crusted fish

4 X 6-ounce local/sustainable white fish fillets

½ cup all-purpose flour

2 eggs, lightly whisked

1 ½ cups panko breadcrumbs

1 tablespoon lemon zest

2 tablespoons finely chopped fresh chives

Sea salt and freshly cracked black pepper

Canola oil, for frying

1 lemon, for squeezing

For the tartar sauce 

½ cup mayonnaise

2 tablespoons chopped fresh dill

2 tablespoons drained and chopped capers

1 tablespoon finely diced fresh chives

1 garlic clove, minced

2 tablespoons finely diced dill pickles

2 tablespoons freshly squeezed lemon juice

Sea salt and freshly cracked black pepper, to taste.

To build the burgers

1 large tomato, thinly sliced

4 X burger-sized lettuce leaves

4 brioche buns, split and toasted 

1. First, prepare the tartar sauce. Combine the mayo, chopped goodness, and lemon juice and stir well to mix. Season with sea salt and pepper to taste, then cover and chill in the fridge while you crack on with the fish. Easy peasy. 

2. Season the fish liberally with sea salt and pepper on both sides. Prepare 3 bowls, one with the flour, one with the eggs, and one with the panko, lemon zest, and chives. Working one piece at a time, dredge the fish in the flour, then the egg wash, and lastly the panko mixture, coating the fish completely. Crunchy deliciousness is just around the corner. 

3. In a high-sided pan, heat 1-inch of canola oil over medium-heat to 350 degrees F. Fry the fish until crispy and golden brown, about 3 minutes per side. Transfer to a plate lined with paper-towels to remove any excess grease, and hit each piece of fish with a squeeze of fresh lemon juice.

4. Build with the fish burgers on toasted brioche buns with a tablespoon of tartar sauce, crispy fish, tomato slices, and crisp lettuce. Top with more tartar sauce and enter seaside, summertime happiness. Delicious!! 


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