Ingredients

2 cups panko breadcrumbs

400 – 500 g (0.8 – 1 lb) white fish fillets, flat and thin (I used Ling)

4 soft buns, brioche recommended

4 slices processed cheese

Oil spray (I use olive oil)

1 egg

1 tbsp mayonnaise

1 tbsp Dijon mustard (or other mustard)

1 tbsp flour

1/2 tsp salt

Black pepper, to taste

1 cup (220g) mayonnaise

1 tbsp dill pickle/gherkin/cornichon, very finely chopped

1 tsp fresh parsley, chopped

1 tsp capers, drained and finely chopped

1.5 tbsp fresh lemon juice (or cider vinegar)

1 tsp white sugar

1/4 tsp salt

Instructions

Step 1: Make the tartare sauce by mixing mayonnaise, finely chopped dill pickle, parsley, capers, lemon juice, white sugar, and salt in a bowl. Set aside for at least 10 minutes to allow the flavors to meld.

Step 2: Preheat the oven to 180°C (350°F). Spread panko breadcrumbs evenly on a baking tray and spray with oil directly from above. Bake for 3 to 5 minutes until golden, then immediately transfer to a bowl. Clean the tray and spray it with oil again.

Step 3: Cut the fish fillets into square-ish pieces slightly larger than your buns, as they will shrink when cooked.

Step 4: In a bowl, mix the batter ingredients: egg, mayonnaise, Dijon mustard, flour, salt, and black pepper.

Step 5: Gently coat each fish piece in the batter, handling carefully to avoid breaking.

Step 6: Press each battered fish piece into the toasted breadcrumbs, covering the top and sides firmly to adhere. Place them on the oiled baking tray. Repeat for all fish pieces.

Step 7: Bake the crumbed fish for 12 to 15 minutes until cooked through. Once out of the oven, immediately place a slice of processed cheese on each piece to let the residual heat soften it—avoid baking the cheese directly to prevent a plastic-like film.

Step 8: Warm the buns by cutting them in half and microwaving for about 20 seconds to keep them soft.

Step 9: Assemble the burgers by placing the fish with melted cheese on the buns and topping with a generous dollop of tartare sauce. Serve immediately and enjoy!

Tips & Variations

Use brioche buns for a richer, softer texture that complements the fish perfectly.

Try swapping the white fish with cod or haddock depending on availability.

For extra crunch, stir a pinch of smoked paprika into the panko breadcrumbs before toasting.

If you prefer a lighter tartare sauce, replace half the mayonnaise with Greek yogurt.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, you can use frozen fish fillets. Just make sure they are fully thawed and patted dry before preparing to ensure the batter sticks properly.

Is baking the fish healthier than frying?

Baking uses less oil than frying, making it a healthier option while still achieving a crispy crust and tender fish inside.