Fish Burger Recipe

Chef Ed’s Breaded Fish Burger with Tartar Sauce & Fries
Golden Crunch. Juicy Center. Classic Comfort Done Right.

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

For the Breaded Fish Fillets:

4 white fish fillets (snapper, trout, grouper), 5–6 oz each
1 cup all-purpose flour
2 large eggs, beaten
1½ cups panko breadcrumbs
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Oil for shallow frying

For the Sandwich Assembly:

4 brioche or potato buns
2 tbsp butter (for toasting)
4 leaves romaine or iceberg lettuce
1 large tomato, sliced
½ red onion, thinly sliced
8 dill pickle slices
½ cup tartar sauce (store-bought or homemade)

For the French Fries:

4 large russet potatoes
Vegetable oil for frying
Salt to taste

Directions:

1. Prep the Potatoes:
Peel and cut the potatoes into fries. Soak them in cold water for 30 minutes to remove excess starch. This step helps get that crispy exterior. After soaking, drain and pat dry thoroughly.

2. Bread the Fish:
Pat the fillets dry. Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with paprika, garlic powder, salt, and pepper. Dredge each fillet in flour, dip in egg, then coat with seasoned panko. Press gently to help crumbs adhere.

3. Fry the Fries:
Heat oil to 325°F (165°C). Fry the fries in batches for about 3–4 minutes (they should be soft, not brown). Remove and let rest. Increase oil temperature to 375°F (190°C) and fry again until golden and crispy, about 2–3 minutes. Drain on paper towels and season with salt.

4. Fry the Fish:
In a large skillet or pan, heat ½ inch of oil over medium-high heat. Fry the breaded fillets 3–4 minutes per side or until golden brown and cooked through (internal temp of 145°F). Place on a wire rack to drain and stay crisp.

5. Toast the Buns:
Butter the cut sides of the buns. Toast on a skillet or grill until golden brown.

6. Assemble the Burgers:
Spread tartar sauce on both the top and bottom buns. Layer lettuce on the bottom bun, followed by the crispy fish fillet, sliced tomato, red onion, and pickles. Cap with the top bun and press gently.

7. Serve:
Plate each burger with a heaping side of fries and an extra spoon of tartar sauce if desired.

Chef Ed’s Notes:

Crisp Perfection: Panko breadcrumbs give unbeatable crunch. Don’t skip the double-fry method for the fries—it’s the secret to restaurant-level texture.
Fish Matters: Use firm, flaky white fish like cod or haddock. Tilapia works too but has a milder flavor.
Homemade Tartar Sauce Idea: Mix ½ cup mayo, 2 tbsp chopped pickles, 1 tsp capers, 1 tsp lemon juice, and a pinch of dill.

Health Benefits for Athletes:

High-Quality Protein: Each fish fillet delivers essential amino acids for muscle repair and strength gains.
Carbs with Purpose: Fries and buns offer quick glycogen replenishment post-workout.
Healthy Fats: If pan-frying in canola or sunflower oil, the fats help support hormone function.
Micronutrient Boost: Onions, tomatoes, and pickles add vitamins A, C, and potassium to the meal.