Fish burgers are a quintessential summer bach food that tastes even better with freshly caught fish. Served with tasty tartare sauce and some homemade dill pickled cucumber slices.
This Week
2 Dec - 8 Dec
Fish Burgers with Tartare Sauce and Dill Pickled Cucumber
- Under 1 hour
- 4
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Meal Prep Guide
Make the dill pickled cucumber (Store in airtight jar in the fridge)
Ingredients:
- 1 mini cucumber (finely sliced)
- ½ cup of apple cider vinegar or white wine vinegar
- 2 Tbsp boiling water
- 2 Tbsp fresh dill
- 1 tsp coconut sugar
- ½ tsp salt
Method:
- Add boiling water to a glass jar with sugar and salt.
- Once the salt and sugar have dissolved add the cucumber slices and vinegar; mix well, then add the dill.
- Allow to pickle for at least 30 minutes, before transferring to the fridge.
Make the tartare sauce (Store in airtight jar in the fridge)
Ingredients:
- ⅓ cup greek yoghurt
- 2 Tbsp mayonnaise
- 2 Tbsp dill pickled cucumber (finely chopped)
- 1 Tbsp capers (finely chopped)
- 2 Tbsp fresh dill (finely chopped)
Method:
- Simply add all of the ingredients into a small bowl and mix well to combine *you may need to add the pickled cucumber just before serving if they have not had time to
Tips
Tips
- When crumbing the fish we like to use three bowls which are big enough for the fish to have room to move around.
- For the crispiest fish fillets, make sure the oil is hot enough – if the oil isn’t, the crumb will go soggy. It’s also important to use enough oil.
- Can’t get your hands on eggs? Lightly dust the fish with flour first then dip in either melted butter, cream or milk – this will help the exterior get sticky to help the breadcrumbs adhere better.
Shortcuts
- Use store bought tartare sauce.
- Use store bought pickles.
- Fry your fish fillets plain, instead of crumbing.
Shortcuts
Vegetables
- Add avocado
Protein
- Swap fish for chicken tenderloins.
- For a vegetarian option, swap fish for crispy battered tofu.
Ingredients:
- 300g block firm tofu
- ¼ cup water
- ¼ cup flour
- 1 garlic clove (crushed)
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 cup panko bread crumbs
- salt and pepper
- oil for shallow frying
Method:
- Cut through the height of the tofu, creating two thin pieces, then cut again this time in half widthwise.
- In a medium bowl add the water, flour, garlic, paprika, cumin, oregano, salt and pepper; mix until a batter forms.
- In a separate bowl add the panko crumbs.
- Working with one piece of tofu at a time – firstly dip the tofu in the batter, then into the panko crumbs, use your hands to help press the panko crumbs onto the tofu. Set aside while you batter the remaining tofu.
- Add a generous amount of olive oil to a large pan over medium-high heat, once hot add the battered tofu and cook for 3 or so minutes on each side, or until golden brown.
Other
- For a lighter option, omit the buns and make it into a salad. You’ll need more cos or swap for mixed lettuce, you could also add shaved zucchini.
- For a gluten free option, swap gluten free buns and bread crumbs or almond meal.
- Swap bread crumbs for panko crumbs.
- For a dairy free option, swap the tartare sauce for our cashew cream based tartare sauce.
Cashew cream tartare sauce
Ingredients:
- 1 batch of our cashew cream (1/3 cup)
- 3 Tbsp plain or greek yoghurt
- 1 Tbsp white wine vinegar
- 1 Tbsp capers (roughly chopped)
- 2 Tbsp dill pickled cucumbers (super finely diced)
- 1-2 Tbsp chives (finely chopped)
Method:
- Prepare the cashew cream.
- Add all the ingredients into a bowl and mix until combined.
Ingredients
Dill pickled cucumber
- 1 mini cucumber (finely sliced)
- ½ cup of apple cider vinegar or white wine vinegar
- 2 Tbsp boiling water
- 2 Tbsp fresh dill
- 1 tsp coconut sugar
- ½ tsp salt
Tartare sauce
- ⅓ cup greek yoghurt
- 2 Tbsp mayonnaise
- 2 Tbsp dill pickled cucumber (finely chopped)
- 1 Tbsp capers (finely chopped)
- 2 Tbsp fresh dill (finely chopped)
Crumbed fish
- 600g white fish
- ⅓ cup of flour
- 2 eggs
- 1 ½ cups of breadcrumbs
- 1 lemon (zest)
- Salt and pepper
- ¼ cup of olive oil (for cooking the fish)
- 2 large tomatoes (sliced)
- 1 head of baby cos (finely sliced)
- 1 small red onion (sliced into thin rounds)
- 4 of your favourite burger buns
Method
Dill Pickled Cucumber
- Add boiling water to a glass jar with sugar and salt.
- Once the salt and sugar have dissolved add the cucumber slices and vinegar; mix well, then add the dill.
- Allow to pickle for at least 30 minutes.
Tartare Sauce
- Simply add all of the ingredients into a small bowl and mix well to combine *you may need to add the pickled cucumber just before serving if they have not had time to pickle.
Crumbed fish
- Start off by grabbing three bowls. Add the flour, salt and pepper to one bowl, add two whisked eggs to another and add the breadcrumbs and lemon zest to the third bowl.
- Working with one piece of fish at a time, coat fillet in the flour mixture, then dip into the whisked eggs and lastly coat in breadcrumb mixture, gently pressing the breadcrumbs into the fish fillets so they stick. Place on a large plate or baking sheet. Repeat with the remaining fillets.
- Heat a generous amount of olive oil in a large fry pan over medium heat. Once hot, add the fish and cook for 2-3 minutes on each side (depending on the size of the fillets). You might need to do this in two batches. The fish will be ready when golden brown on the outside and cooked through in the middle.
Assembly
- Spread a generous amount of tartare sauce on the base of the bun, top with fish, tomatoes, pickles, onion and lettuce.
Variations
Vegetables
- Add avocado
Protein
- Swap fish for chicken tenderloins.
- For a vegetarian option, swap fish for crispy battered tofu.
Ingredients:
- 300g block firm tofu
- ¼ cup water
- ¼ cup flour
- 1 garlic clove (crushed)
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 cup panko bread crumbs
- salt and pepper
- oil for shallow frying
Method:
- Cut through the height of the tofu, creating two thin pieces, then cut again this time in half widthwise.
- In a medium bowl add the water, flour, garlic, paprika, cumin, oregano, salt and pepper; mix until a batter forms.
- In a separate bowl add the panko crumbs.
- Working with one piece of tofu at a time – firstly dip the tofu in the batter, then into the panko crumbs, use your hands to help press the panko crumbs onto the tofu. Set aside while you batter the remaining tofu.
- Add a generous amount of olive oil to a large pan over medium-high heat, once hot add the battered tofu and cook for 3 or so minutes on each side, or until golden brown.
Other
- For a lighter option, omit the buns and make it into a salad. You’ll need more cos or swap for mixed lettuce, you could also add shaved zucchini.
- For a gluten free option, swap gluten free buns and bread crumbs or almond meal.
- Swap bread crumbs for panko crumbs.
- For a dairy free option, swap the tartare sauce for our cashew cream based tartare sauce.
Cashew cream tartare sauce
Ingredients:
- 1 batch of our cashew cream (1/3 cup)
- 3 Tbsp plain or greek yoghurt
- 1 Tbsp white wine vinegar
- 1 Tbsp capers (roughly chopped)
- 2 Tbsp dill pickled cucumbers (super finely diced)
- 1-2 Tbsp chives (finely chopped)
Method:
- Prepare the cashew cream.
- Add all the ingredients into a bowl and mix until combined.
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