Why do we use cornflakes to bread this fish burger?

That's the ultimate tip for a mega crispy crust! Regular breadcrumbs or panko are nice, but crushed unsweetened cornflakes provide a fantastic crunch that stays well and keeps the fish juicy inside.

Which fish is best to use when making fish burgers?

Cod is the absolute top choice for this recipe because it is firm, white, and mild in flavor. But you can just as well replace the cod in this fish burger with haddock, monkfish, or pollock. Just ask your fishmonger for a nice boneless fillet without skin!

Can I make the tartar sauce in advance?

Absolutely! In fact, if you make the fresh tartar sauce a few hours in advance and put it in the fridge, the flavors of the parsley, tarragon, capers, and pickles will infuse even better. Super handy if you want to be quick at the dinner table in the evening!

Fish burger recipe with tartar sauce

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30min

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Next Level

The crunchiest fish burger with fresh tartar sauce! With this recipe, you can whip up the ultimate comfort food classic on the table in under 30 minutes that the whole family will love! Making your own fish burgers with fresh cod results in a super tender, juicy filling. Combine that with a generous scoop of homemade spicy tartar sauce, melting cheddar cheese, and a fresh lettuce leaf, and you have a plate full of flavor.

Ingredients

What do you need?

Quantity: 4P

FISH BURGER
2 eggs
pepper and salt
150 g unsweetened cornflakes
800 g cod, or other boneless, skinless fish; ask your fishmonger for advice
plate of flour, for breading
canola oil, for frying the fish
8 slices of cheddar cheese
8 hamburger buns
1 heart of lettuce, washed

TARTAR SAUCE
250 g fresh mayonnaise
2 tablespoons finely chopped parsley
2 tablespoons finely chopped tarragon
1 finely chopped shallot
1 tablespoon finely chopped capers
1 finely chopped sweet and sour pickle

2 eggs
pepper and salt
150 g unsweetened cornflakes
800 g cod, or other boneless, skinless fish; ask your fishmonger for advice
plate of flour, for breading
canola oil, for frying the fish
8 slices of cheddar cheese
8 hamburger buns
1 heart of lettuce, washed

250 g fresh mayonnaise
2 tablespoons finely chopped parsley
2 tablespoons finely chopped tarragon
1 finely chopped shallot
1 tablespoon finely chopped capers
1 finely chopped sweet and sour pickle