Fish Burger

Fish Burger

Fish burgers combine all of the best of its ingredients: crunchy, flavourful fish, soft buns, fresh cucumber, crunchy coleslaw and a flavourful sauce. 

With much opportunity to adapt and add to your liking, these fish burgers can quickly become a family favourite.

Fish Burger with homemade slaw and sauce


  • 4 fillets of your favourite fish, barramundi or snapper, skinless and boneless 
  •  2 eggs 
  •  ¼ cup of plain flour  
  •  1 cup of breadcrumbs, either homemade with stale bread, panko or a cornflake breadcrumb.
  •  4 soft round rolls, wholewheat  
  •  ¼ cup frying oil, oil with higher smoke point like vegetable oil, rice oil or sunflower oil (this is for kitchen safety) 


  •  1 cup of white and/or purple cabbage, thinly sliced 
  •  1 large carrot, thinly sliced 
  •  ⅓ cup parsley leaves, coarsely chopped
  •  Coleslaw sauce (optional), 2 tablespoons each of dijon mustard and apple cider vinegar 
  •  ¼ teaspoon each of salt and black pepper 


  • 1 cup mayonnaise 
  •  1 lemon juiced and zest 
  •  1 tablespoon of herbs, dill or coriander, coarsely chopped
  • 1 large cucumber, thinly sliced 


1. Ensure your fish fillets are de-boned and skinless, cut into fillet squares according to your bun.  

2. Dab them with paper towel to remove excess moisture then use the wet-and-dry method to coat the fillet: flour, egg, breadcrumbs and so on until fully covered. 

3. Heat oil in a medium-high pan until it slides easily along the pan, then fry fish in the oil. When the crumbs are golden brown (3-5 minutes) flip and fry on the other side. 

4. Combine cut cabbage, carrot and parsley and combine in a bowl. Toss through coleslaw sauce if applicable.  

 5. Make fillet sauce by combining the mayonnaise, the lemon and the herbs.  

6. Build burger: sauce on the bottom, the fillet, the cucumber and coleslaw and the top bun. You can serve this with chips like sweet potato chips, or another kind of salad. 


Cornflakes as breadcrumbs is a great way to get that extra flavour and crunch. Lightly crush the cornflakes to a manageable size, then do the wet-and-dry method as explained above. The cornflakes get crispy and add a depth of flavour. You may have to adapt the temperature or cooking time as the cornflakes cook quicker. 

The coleslaw sauce is a great addition to bind the coleslaw and add depth of flavour. Alternatively, you can add the lemon herb sauce to the coleslaw first. 

Burgers build tip: lay the sauce down first to make a protective layer for the soft bun. You can add strongly-flavoured cheese like parmesan or gruyere to add a nutty flavour. The fish and cucumber will be sweet and a bit salty, so try to balance it with nutty, peppery flavours.