Ingredients

2 cups panko breadcrumbs

400 – 500 g (0.8 – 1 lb) white fish fillets, flat or thin (such as Ling)

4 soft buns, brioche recommended

4 slices processed cheese

Oil spray (olive oil recommended)

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 (220 g) mayonnaise

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

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

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

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

Step 5: Carefully coat each fish piece in the batter, handling gently as the fillets can be delicate. Then, press the coated fish into the toasted breadcrumbs, ensuring top and sides are fully covered. Place the crumbed fillets on the prepared baking tray.

Step 6: Bake the fish for 12 to 15 minutes until cooked through. As soon as they come out of the oven, top each fillet with a slice of processed cheese and allow the residual heat to soften it (avoid melting cheese directly in the oven to prevent a plasticky film).

Step 7: Cut the buns in half and warm them in the microwave for about 20 seconds to keep them soft.

Step 8: Assemble the burgers by placing the baked fish with melted cheese onto each bun bottom, adding a generous dollop of tartare sauce, and topping with the bun halves. Serve immediately and enjoy!

Tips & Variations

For extra crispiness, you can double-dip the fish into the batter and breadcrumbs before baking.

Try swapping the processed cheese with a mild cheddar or mozzarella for a different melt and flavor.

If you don’t have brioche buns, soft white sandwich buns or potato rolls work well too.

Use fresh fish fillets for best results, but frozen-thawed fish can work if patted very dry before coating.

FAQs

Can I use other types of fish for this recipe?

Yes, mild white fish like cod, haddock, or pollock can be used. Choose flat, thin fillets for easier shaping and cooking.

How can I make this recipe gluten-free?

Use gluten-free breadcrumbs and substitute regular flour with a gluten-free alternative such as rice flour or a gluten-free all-purpose blend.

Dinner

Homemade Baked Filet-O-Fish Burger with Tartare Sauce Recipe

Introduction