While I do adore more complicated fish burgers, this is that classic fish burger combination. Fresh fish, fried in butter until tender, moist and lightly golden. Combined with the crunchy lettuce and a tartare style herb mayonnaise all on a fluffy brioche bun… You can’t go wrong!
I used gurnard fillets here because I like their size. However, I would recommend buying what looks the best and freshest on the day. Snapper and hapuka work beautifully as does blue cod. Use what you like and feel would be the best.
Now I believe that pan fried fish tastes much better when cooked in butter. However if you prefer to cook with oil, be sure to choose one that has a mild flavour.
Ingredients
- 3 tbsp good quality mayonnaise
- 1 tsp capers, rinsed and chopped
- 1 tsp dried dill tips
- 1 tbsp spring onion, finely sliced
- 2 tbsp butter
- 1 tsp oil
- 1/4 cup flour
- 1 lemon, zested
- 1 tsp paprika
- 500gm fresh fish fillets
- Cos lettuce
- Avocado
- Toasted brioche buns and lemon wedges to serve
Instructions
In a bowl gently mix together the mayonnaise, capers, dill tips and sliced spring onions until combined. Season with salt and pepper, and put aside for later.
Heat the butter and oil together in a fry pan, over a medium high heat. The oil helps raise the burning temperature of the butter to prevent it from burning in the fry pan. In a seperate bowl mix the flour, lemon zest and paprika together. Toss the fish fillets in the flour mix until coated. Fry the fish in the butter until golden and cooked in the middle, it shouldn't take too long. A couple of minutes each side, depending on the thickness.
Gather your toasted brioche buns and smear the bottom halves with the mayonnaise mix. Top with the hot fish fillets and lettuce. Spread the top half of the bun with avocado and stack on top of the lettuce. Serve with lemon wedges on the side.
Notes
I adore these with homemade gherkins in the burger as well, but it is optional.
