It’s burger night again folks! I love a good fish burger, and this crispy pan-fried haddock burger really does it for me. I feel like fish burgers get a bad wrap for no good reason, and I wanted to share one of my favourite recipes.
You can use whatever white fish you can get your hands on. This recipe has so many great flavours and textures at play, with a crunchy fish fillet, purple cabbage slaw, and a rich, flavourful mayo to round things out!
Let’s Breakdown the Ingredients!
This recipe is only two simple parts, the crispy fish fillet and the coleslaw!
This fish burger calls for haddock fish or any white fish you can get your hands on. Haddock is one of the healthiest fish to eat, it is rich in nutrients, high in protein and low in saturated fats. White fish are usually healthy as well and are often full of nutrients and minerals that are important for your body.
The flour, panko crumbs, and eggs play a large role in making the fillet crispy for the burger. The flour is often used to fully cover the fish before it is dipped into the egg mixture and panko. This is to ensure that the egg mixture and panko crumbs do not slide off the fillet. While the egg is to help the panko stick to the fish, the panko is used to help make the fillet crispy.
The purple coleslaw not only helps add an extra crunchy texture to the burger but also adds a punch of flavour to the recipe. Shredded purple cabbage is a nutrient-rich vegetable that adds a crunchy to texture the coleslaw. Thinly sliced onions add a sweet and savoury taste to the burger while the pickled carrots (check out this quick pickled recipe) adds a salty flavour to the recipe.
Coleslaw is often mixed with mayo which combines all of the ingredients together. The juiced lemon helps thin out the mayo so it does not overpower the coleslaw.
This is the perfect weeknight meal when the family has the unshakable craving for a burger. Give it a try and I hope you enjoy it!
Pan Fried Haddock BurgerPrint Recipe
- 4 Pieces Haddock or white fish
- 1 cup flour
- 1 cup panko crumbs
- 2 eggs
- 1 1/2 cups shredded purple cabbage
- 1/4 cup thinly sliced onions
- 1/4 cuo pickled carrots check quick pickle recipe
- 1/4 cup green onions, thinly sliced
- 1/4 cup mayo
- 1 Lemon, juiced
- 5 basil leaves, sliced
4 toasted Buns
1/2 cup canola oil for frying
- First things first grab 3 bowls. In one bowl pour in the flour. The next bowl crack in 2 eggs and give it a scramble. For the last bowl pour in the panko crumbs.
- Next step, pan your haddock piece dry with a paper towel and lightly season with salt. Now take one piece of haddock and drop it into the flour bowl. Make sure the fish is fully covered and shake off excess flour. Next up, dip floured fish into egg mixture and again make sure all parts of the fish gets coated with egg. Let excess egg drip off before dropping into the final bowl with panko crumbs. Make sure fish is covered in panko and repeat with each piece of fish then set aside.
- Next up let's mix up the coleslaw. In a bowl toss in the cabbage, onions, carrots, green onions, basil, lemon juice, and mayo. Feel free to toss in any veggies you have in your fridge here. Great way to use up any left behind veg! Season with salt to taste.
- Now place a non stick pan over medium high heat. Add the canola oil to the pan and allow for it to come to temperature. Once oil is hot, gentle lay fish into the pan and fry both sides until golden brown. About 2-4 minutes per side. Once golden, remove from pan, season with salt and place on a paper towel to drain.
- Now build the burger! Enjoy with some roasted veggies, kale salad, and a cold drink!