Crispy Fish Burgers with Tartar Sauce

Crispy Fish Burgers with Tartar Sauce

Fish burgers, crispy and golden, are made better with a tangy, homemade tartar sauce.


2 pounds fresh cod
2 sprigs rosemary
1 ½ pound Yukon gold potatoes, boiled and mashed
¼ cup finely chopped Italian parsley
¼ cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
2 eggs, beaten
Panko bread crumbs, for coating the burgers
Olive oil, for frying burgers
12 burger buns
Tomatoes slices, for garnishing burgers
Cucumbers slices, for garnishing burgers
Lettuce leaves, for garnishing burgers

Tartar Sauce
¾ cup mayonnaise
2 tbsp. capers, drained and rinsed, finely chopped
5 gherkins, finely chopped
1 garlic clove, finely chopped
Juice and zest of ½ lemon
Salt and freshly ground pepper, to taste


Add 4 to 6 cups of water to a medium to large saucepan (you need enough water to cover and poach the cod). Add the rosemary sprigs and bring the water to a boil. When the water boils, remove the rosemary. Add cod and reduce heat to a simmer. Poach cod until just cooked through and flakes when tested with a fork, about 5 to 7 minutes.

Strain cod and transfer to a large bowl. Flake fish with a fork. Add the mashed potatoes, parsley and Parmesan cheese. Mix well and season with salt and pepper.

Divide mixture into 12 balls and shape into 12 patties. Coat patties in beaten eggs and then dredge in bread crumbs. For a crispier coating repeat breading step.

Add oil to skillet over medium heat. (You need enough oil to come up about 1-inch of the pan.) Test oil is at the right temperature by dipping the handle of a wooden spoon in the oil. If there are steady small bubbles, the oil is ready for frying. Fry burgers in batches, being careful not to overcrowd the pan. Cook burgers until golden brown on each side, about 3 to 5 minutes per side. Transfer burgers to paper towel to remove excess oil.

Mix together all ingredients for tartar sauce. Taste for seasoning and adjust as needed.

Serve burgers in buns and garnish with tartar sauce, lettuce, tomato and cucumber.

Yield: 12 servings.



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