Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4 burgers

Ingredients

For the Fish Burgers:

• 4 firm white fish fillets (Cod, Haddock, or Tilapia work best)

• 1/2 cup all-purpose flour

• 1 large egg, beaten

• 1 cup panko breadcrumbs (for an extra-crunchy coating)

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• Salt and freshly ground black pepper, to taste

• Vegetable oil (for frying)

For the Zesty Tartar Sauce:

• 1/2 cup mayonnaise

• 2 tablespoons sweet pickle relish or finely diced dill pickles

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 tablespoon fresh dill, finely chopped

• Salt and pepper, to taste

To Assemble:

• 4 brioche burger buns, lightly toasted

• 2 cups shredded iceberg lettuce or butter lettuce

• 1 large ripe tomato, sliced

• 4 slices of cheddar or Swiss cheese (optional)

• Red onion rings (optional)

Instructions

Step 1: Make the Tartar Sauce

1. In a small bowl, combine the mayonnaise, pickle relish, lemon juice, Dijon mustard, and fresh dill.

2. Season with salt and pepper to taste.

3. Cover and place in the refrigerator to let the flavors meld while you prepare the fish.

Step 2: Prepare the Breading Station

1. Set up three shallow bowls in a row for the dredging station:

   • Bowl 1: All-purpose flour seasoned with a pinch of salt and pepper.

   • Bowl 2: The beaten egg.

   • Bowl 3: Panko breadcrumbs mixed with the garlic powder and smoked paprika.

Step 3: Bread the Fish

1. Pat the fish fillets completely dry with paper towels and season both sides lightly with salt and pepper.

2. Dredge a fillet in the flour, shaking off any excess.

3. Dip it into the beaten egg, ensuring it’s fully coated.

4. Press it firmly into the panko breadcrumb mixture so the crumbs adhere thickly to all sides. Repeat for all fillets.

Step 4: Cook the Fish

1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until hot and shimmering.

2. Carefully place the breaded fish fillets into the hot oil. Fry for about 3 to 4 minutes per side, or until golden brown and cooked through (the fish should flake easily with a fork).

3. Transfer the cooked fillets to a paper towel-lined plate to drain excess oil. (Optional: Lay a slice of cheese on top of each hot fillet immediately after frying so it melts slightly).

Step 5: Assemble the Burgers

1. Lightly toast the cut sides of your brioche buns on a dry skillet or in the oven.

2. Generously spread the zesty tartar sauce on both the top and bottom halves of each bun.

3. Place a handful of shredded lettuce and tomato slices on the bottom bun.

4. Lay the crispy, hot fish fillet right on top of the tomatoes.

5. Add red onion rings if desired, pop the top bun on, and serve immediately with extra lemon wedges and fries!

Author: swoosh0018

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